Boil potatoes, drain, mash with pestle or blender.
Add the flour in the puree, knead to get an elastic dough, it all depends on the degree of starchiness of the potatoes. The potato dough is more airy and delicate than that made with only flour. Leave the dough aside to rest.
Preparing the stuffing. Onion chop and fry in vegetable oil, add sliced mushrooms, I have frozen boletus, and fry until tender, add at the end 2 tsp of soy sauce, it will give the mushrooms a more intense taste, and ground pepper to taste.
Roll out the dough into a thin layer and put the mushroom filling on it.
Roll the dough with the filling into a roll.
Cut into small segments of the roll and put in a greased form of vegetable oil our mushroom curls.
Cut into thin slices of tomatoes and eggplant and put on top of rolls.
Preparing sauce. Mix in water tomato paste of high quality, dried Basil, dried garlic, soy sauce and salt to taste.
Pour the sauce over the vegetables into the pan, cover with foil and bake at 190 degrees for 40 minutes. For 10 minutes until ready to remove the foil and slightly pierce the top of the casserole.
Remove from the oven casserole and can be sprinkled on top of green onions and fresh Basil.