• 6 Roma tomatoes, sliced into 1/16in round
• 2 small Zucchinis, sliced into 1/16in round
• 2 small yellow squash, sliced into 1/16in round
• 2 small Japanese eggplant*, sliced into 1/16in round
• 2 small red onions, sliced into 1/16in round
• 1 small yellow onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 6-8 cloves garlic, minced
• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 28 oz crushed San Marzano tomatoes
• 2 teaspoon dried basil
• 2 teaspoon dried oregano
• 2 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon salt, more or less to taste
• ½ teaspoon pepper, more or less to taste
• ¼ teaspoon red pepper flakes, more or less to taste
• 1 tablespoon Balsamic vinegar
• 2-4 teaspoon brown sugar

Vegan Garlic Butter Sauce (Optional)

• ½ cup vegan butter, melted
• 6 cloves garlic, minced
• ¼ cup grated vegan parmesan
• 2 tablespoon fresh parsley, more for garnish
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt/pepper to taste