Peel the eggplant, cut it finely, salt and leave it for 20 minutes to drain out the bitter juice. Wash and dry the pieces.
Heat 3 1/3 tbsp (50 g) butter and fry the chopped onion, add the eggplant pieces, and once tender, add the chopped peppers. Season with salt, black pepper and take it off the heat. Add the dried tomatoes; you can drain out their oil from the jar if you desire.
Wait for the mixture to cool and then mix it with the whole egg. Take 1-2 phyllo pastry sheets and brush them with the melted butter mixed with the oil from the jar of the dried tomatoes.
Fold the phyllo pastry sheets in half lengthwise and place 1 spoonful of vegetable stuffing at one end. Roll up and fold so that the stuffing doesn't run. Arrange the phyllo pastries in a greased tray, sprinkle them with sesame seeds and bake them in a preheated 392°F (200 °C) oven.