In a wide saucepan, heat the olive oil over strong heat. Mince and saute the onions. Cut the eggplants in thin slices and add them to the saucepan. Do the same with the zucchini. Add the tomato paste. Cut the tomatoes in wedges and saute them with the other vegetables. Add the sun-dried tomatoes. When the vegetables lose their volume, add the mint and basil, and stir. Add more olive oil and leave the vegetables to cool down. Smear the baking pan with olive oil, using a cooking brush. Lay the first KANAKI Filo Pastry Gourmet with olive oil sheet and oil it. Do the same with the next 4 sheets, placing them so that they reach over the two edges of the baking pan. Empty the stuffing on top and spread it evenly. Seal the pastry sheets after oiling them evenly. Using a knife, carve the surface for the vapours to come out during baking. Bake in a preheated oven at 180°C with extra heat on the oven elements, for 40 min.