Preheat oven to 400. Separately combine the Eggplant and Zucchini with the olive oil, salt, pepper, garlic and sage, place on sheet pans in the oven and roast until browned but not mushy. In a blender, combine raw cashews, a pinch of salt and pepper, and nutritional yeast. Just cover with water and blend until consistency of heavy cream and totally smooth. Set aside. In a large saute pan, heat the oil over medium heat, season, and sweat the carrots and onion until tender and onions are translucent. Add eggplant and zucchini, saute until well combined. Turn off heat, sample and adjust seasoning. Mix in cashew cream and set aside to cool. Meanwhile, cut the phyllo into three sections, widthwise. Lay out two of the cut sheets on top of each other on a cutting board and brush with oil. Then lay a third sheet on top of the previous two sheets. Place about a 1/4 cup of filling in one corner, and fold into triangles until completely wrapped up. Place on a clean, dry baking pan and continue until finished.