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On a cutting board, finely dice the peppers and eggplants, and chop the onion and garlic.
Heat a deep sauté pan over high heat and, in batches, sauté the eggplant cubes in the olive oil until golden and cooked through, seasoning each batch with salt and freshly ground pepper.
Transfer the sautéed eggplant to a large mixing bowl. In the same pan, sauté the peppers, onion, and garlic until they begin to soften and take on some color. Deglaze with the white wine, and once it evaporates, add the mixture to the bowl with the eggplant.
Add the sliced olives, breadcrumbs, and chopped parsley to the bowl and mix thoroughly to combine.
Brush a rectangular non-stick baking dish (approximately 30×25 cm) with olive oil. Layer 4 sheets of country-style filo, brushing each one individually with olive oil.
Spread the eggplant and pepper filling evenly over the filo layers. Cover with the remaining sheets of country-style filo, brushing each again with olive oil.
Lightly score the top filo sheets with a small knife and bake in a preheated oven at 190°C (top and bottom heat) for 45–50 minutes, or until golden and crispy.
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