Wrap the Tomino in a slice of aubergine and a slice of pepper, then place it on a piece of filo pastry the size of half a sheet of writing paper. Brush with butter and close into a parcel. 

Wrap with two more sheets of pastry, closing on the opposite side each time. Brush with butter between each one and on the outside.
Continue in the same way for each mini Tomino, alternating the vegetables: courgette and pepper, courgette and tomato, aubergine and tomato.

After wrapping all the Tomini, arrange the "pastilles" on a baking tray lined with ovenproof paper.
Bake in a preheated oven at 190°C for about 15 minutes, until the pastry is slightly golden.