Preheat your oven to 400° F. Line a baking sheet with parchment paper. Cut the tops and bottoms off the eggplants. Slice lengthwise into 4-5 slices. Drizzle them with the olive oil and sprinkle with salt. Bake for 20 minutes or until soft.Meanwhile, make the sauce. In a large skillet over medium heat, brown the sausage all over, about 5 minutes. Add the bell pepper, tomatoes, oregano, thyme, chili flakes, salt, and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel-lined counter. You should have around 30 strips. Sprinkle the zucchini with salt. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto. To assemble, spoon 3/4 of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Do the same thing with the roasted eggplant, adding each roll directly to the sauce. Spoon the remaining tomato sauce over top of the dish. Top with 1/4 cup pesto. Add the mozzarella.Bake for 20 minutes or until the cheese has melted and is lightly browned on top. Cool for 5 minutes before serving. Serve with fresh basil. Enjoy!