Preheat your oven to 220/200°C (428/392°F) fan forced.
Place the shallot in a large bowl, and add the zucchini, capsicum, eggplant, garlic, and oil.
Season and toss to combine, transfer to a baking tray and bake for 15 minutes.
Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.
Sprinkle the flour over the vegetables and stir to combine. Stir in parsley and vinegar, and set aside to cool.
Reduce your oven t 180/160°C (356/320°F) fan forced. Line a baking tray with baking paper.
Place a sheet of filo pastry on a clean working surface and brush with a little butter.
Layer with another 2 filo sheets and little more butter.
Fold the stack in half widthways, and brush with a little butter.
Spoon one-quarter of the ratatouille into the centre. Make a small well in the mixture.
Place one-quarter of the feta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling.
Repeat to make 3 more parcels.
Transfer parcels to prepared tray, bake for 35 - 40 minutes or until golden.
Cool slightly, and drizzle with pesto and serve with rocket.
