Ingredients for the sauce:

• 1 onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon garlic minced
• 1 yellow and 1 red bell pepper charred, peeled, seeded and ribs removed
• 1 poblano pepper and 2 chili peppers charred, peeled and seeds and ribs removed
• 1 28 ounce can crushed tomatoes
• 1 teaspoon herbs de provence
• sea salt and freshly ground pepper to taste

Ingredients for the vegetable layers:

• 2 yellow squash sliced in 1/16 inch rounds
• 2 zucchini sliced in 1/16 inch rounds
• 2 Japanese eggplant sliced in 1/16 inch rounds
• 6 roma tomatoes sliced into 1/16 inch rounds

Ingredients for the seasoning oil:

• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves chopped
• sea salt and freshly ground pepper to taste

Ingredients for the toppings:

• grated Parmesan cheese
• chopped fresh basil
• aged balsamic vinegar