3 large eggplant

1 large onion -- chopped thin

5 tomatoes -- peeled and sliced thin

3 Tbs Tomato paste mix with sliced tomatoes

1teaspoon Nutmeg, Cinnamon & Allspice

2 bunches Basil sliced thin narrow strips

1/2 cup olive oil

3 cloves garlic -- crushed

1 teaspoon Fresh Thyme

1 teaspoon salt

1 teaspoon pepper

Italian blend spices Fresh if feasible

Mozzarella cheese

Feta Cheese

Parmesan cheese Fresh if feasible

Zucchini sliced thin  roaster

Mushrooms portabella sliced  roaster

Method:
Peel eggplant and cut into slices & roast Sprinkle with salt, let stand for 30 minutes, and drain. Fry in olive oil until golden brown, and drain again on absorbent paper. Sauté onions and garlic in oil, then Sauté tomatoes roast zucchini,  Mushrooms and let  cool 15 minutes.   Do as a stack style like lasagna Bake 15 minutes  at 375F  until cheese is melted and hot serve
Variations:
Add other vegetables like artichoke, asparagus,  Beet Greens, Yams, Apples, Pepper, Green Serrano, Spinach, Bell Pepper  or Chard, Red Swiss.
-----PESTO SAUCE-----
Pine nuts
Garlic
Basil
Olive oil
Salt and pepper
-----BÉCHAMEL SAUCE-----
Olive oil
Flour
Skim milk
Salt and pepper

2-inch fresh ginger or 3/4 cup

3 cloves finely chopped garlic

1/2 cup Sliced thin Leeks short cut narrow

4 stalks celery paper-thin slices, cut into really thin slivers of diced celery.

1/2 cup apple cider vinegar

5 large apples diced small 

2 cups of raisin finely chopped

4 TBS sugar or more

4 Peppers, Green Serrano finely chopped

l-# 10 can cranberry. whole berries

1/2 tsp salt (or less) ground black pepper

1/2 Cup oranges and Lemon peeled, sliced thin and small

1 lemon, juiced (optional)

2 ounces Christian Brothers Brandy or Grand Marnier