Preheat the oven to 200oc
Chop the aubergine into half inch pieces
Heat a wide bottom pan and add some olive oil. Add the aubergine and cook until soft and golden – around 8-10 minutes
Remove from the heat then stir in the tomato sauce and quarter of a cup of parmesan
On a chopping board, lay out one sheet of the filo pastry and brush with olive oil. Top with another and repeat and continue until you have four oiled sheets on top of each other.Cut these into 12 squares.
Take a cup cake tray and lightly oil each hole. Place one of the four sheet squares into a hole and press down making a little basket and repeat filling all holes.
Place some of the aubergine mixture into the bottom of each filo cup then top with some of the grated mozzarella cheese.
Sprinkle with the remaining parmesan and a little cracked black pepper then place in the oven (middle or lower rack) for around 15 minutes until golden and bubbling.Can be eaten hot or cold.