Chop all the vegetables in similar sized cubes.
Heat ( medium heat) 2 Tablespoons of olive oil in a pan. Sauté the onions with a pinch of salt until they are softened but not browned. (approx. 4 - 5 minutes)
Add the aubergine cubes and stir them through the onion, until they start to soften (approx. 4 minutes depending on your cube size)
Add the sliced garlic and stir well through the vegetables. Leave for 1 minute.
Add the cayenne pepper, the freshly chopped thyme, bay leaf and parsley, stir it well through the mixture.
Stir in the chopped tomato, including its liquid.
Cover with the lid, and leave on a very bare simmer for 15 minutes.
After 15 minutes add the courgette cubes, cover with the lid, and leave to simmer on low heat for another 30 minutes.
Check if all vegetables are cooked. The ideal situation is that the vegetables are cooked but still keep their shape (so a light firmness).
Discard the bay leaf and parsley.
If there is too much liquid in your pan. drain the vegetables and reduce the liquid on high heat until you reach a syrup consistency. You can add the vegetable back into the pan if the liquid is reduced.
Season the vegetables very well with sea salt and black pepper, leave to cool.
Pre-heat the oven to 210 C / 410 F
Prepare your filo pastry. (check on the package when to get out of the fridge, normally 30 minutes before use)
Use 2 or 3 layers of filo pastry per parcel (this depends on the filo pastry and on your personal preference)
Oil the layers of filo pastry before you layer them one over the other.
Layer them cross wise over each other.
Place about 4 large Tablespoons (or more, or less, depending on the size of parcel you prefer) in the middle of the filo pastry.
Use the points of the squares to fold the filo into a purse shape. And twist slightly, and carefully to tighten the purse shape.
Tie a cooking string around the pastry so it will keep its shape while baking
Place the filo parcels (with this recipe amount, I make 3 parcels) on a baking tray, and bake for 10 - 12 minutes in a hot oven 210 C / 410 F.
Meanwhile you can start plating your plates with the sliced tomatoes.
Dress the tomatoes with olive oil , white balsamic vinegar, and salt & pepper.
Pan grill the sliced asparagus in a hot pan (grill). Only 2 minutes each side, drizzle with olive oil and a pinch of sea salt.
Add them to your plate.
Decorate with micro greens or herbs (basil)
When the aumônières (parcels) are ready, take them carefully out of the oven with a spatula and put them on the plate with the garniture.