Cut the filo pastry in squares and put one on each other brushed with melted butter and bake for a few minutes until browned. Then put 4 cloves garlic and rosemary in a small metal bowl and pour in the olive oil, put in the oven at 150`c and leave for approximately 20 minutes, add the pine nuts and put back in the oven until the pine nuts start browning, remove from the oven and add the 2 spoons tomato pulp. Chop the onions, garlic, prawns and aubergines and toss in some butter and olive oil until the aubergines are softened. Bind with some polpa and serve layered with the filo pastry.