Preparation Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cookgarlic and onion until they become aromatic and begin to brown. Addstewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin tobubble, stir in tomato paste. Reduce heat to low, add salt and peppertotaste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on arimmed cookie sheets sprayed lightly with nonstick cooking spray. Saltthe slices generously on both sides, sprinkle with thyme, and lightlybrush (fingers are fine) with the remaining oil olive. Roast eggplantinoven until tender and slightly browned. If using yellow squash, alsoroast briefly until soft and pliable. Remove and let cool enough tohandle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cupoftomato sauce. Cover with 3 or 4 eggplant slices, then half of theroasted peppers, and then a third of the ricotta cheese mixture,followed by a third of the mozzarella. Sprinkle half the basil overcheeses, and then spinach and yellow squash (if using). Cover withmoretomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Topwithremaining eggplant, tomato sauce, mozzarella, and any remainingParmesan. Cover with foil and bake for about 15 minutes. Remove foilandbake for about 15 minutes more or until cheese is bubbly and beginningto brown. Remove and let cool for at least 5 minutes before serving.