To do this, cut the aubergine, zucchini and peppers into fine cubes.
The eggplant cubes are first salted and set aside briefly so that the bitter substances are removed from the cubes.
Then mix the vegetables together in a bowl.
The whole thing is seasoned with olive oil, chopped rosemary, salt, pepper and a pressed clove of garlic.
Let it marinate for 5 minutes. In the meantime, cut the sheets of parchment paper into quarters.
Place three tablespoons of the vegetable mixture on each piece of paper.
Then they are formed into small packages and tied with the roast twine.
When the small packages are ready, put them in the preheated oven for 30 minutes at 180 degrees. After the cooking time, the oven is also turned down 80 degrees.