Moroccan Eggplant and Ricotta Fillo Snails

Ingredients

• cooking-oil spray
• 1 eggplant (230g), diced into 2cm cubes
• 1 brown onion (80g) chopped coarsely
• 1/2 teaspoon each ground cumin, coriander, ginger, cinnamon and turmeric
• 150 grams char-grilled capsicum, well-drained, chopped coarsely
• 1/4 cup (40g) reduced-fat ricotta
• 4 sheets fillo pastry
• 1/4 teaspoon fennel seeds
• 200 grams mixed tomato medley, sliced thickly
• 1/2 cup mint leaves
• 1/4 cup (70g) low-fat plain yoghurt
• 1/2 teaspoon sumac