Serves 8

Ingredients

2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups milk
2 tbsp tomato paste
salt and freshly ground pepper
¼ cup plus ½ tbsp extra olive oil
10 oz. Of spinach, large stems discard
2 medium zucchini (6 oz ea.) cut into ½ inch dice
2 medium eggplants (6 oz ea.) peeled & cut into ½ inch dice
12 large eggs

Method:
1. Preheat the oven to 300F. In a small saucepan, melt the butter over moderately high heat. Whisk in the flour until blended. Slowly pour in the milk, whisking constantly until smooth and bring to a simmer. Cook over low heat, whisking often, until no floury taste remains, about 10 minutes. Whisk in the tomato paste until smooth, then season with salt and pepper. Remove the pan from the heat, cover and keep warm.

2. Meanwhile, in a large skillet, heat 1 tbsp of the olive oil until shimmering. Add the spinach, season with salt & cook over high heat, stirring until wilted and any moisture has evaporated, about 3 minutes. Transfer the spinach to a work surface and coarsely chop it. Add the diced zucchini, season with salt & cook over high heat, stirring until just tender, about 4 minutes. Transfer to a plate to cool. Heat another tbsp of the olive oil in the skillet until shimmering. Add the diced eggplant, season with salt & cook over moderate heat until browned on the bottom, about 3 minutes. Stir & cook until tender, about 2 minutes longer. Transfer the eggplant to a plate.

3. In a medium bowl, beat 4 of the eggs with a pinch of salt. In a 8-inch non-stick ovenproof skillet, heat ½ tbsp of the olive oil. Add the chopped spinach and cook over moderate heat until sizzling. Pour in the beaten eggs and stir to combine with the spinach. Cover & cook over moderate heat until the tortilla is partially set, about 5 minutes. Using 2 spatulas carefully flip the tortilla & cook over moderately high heat until completely set, about a minute. Transfer to a large baking sheet. Repeat with ½ tbsp of olive oil and 4 eggs at a time to make 2 more tortillas, one with the zucchini and one with the eggplant. Re-warm the tortillas in the oven

4. Reheat the creamy tomato sauce over low heat. Transfer the spinach tortillas to a large cake plate & spread a thin layer of tomato sauce on top. Top with the zucchini tortilla and a thin layer of sauce, then cover with the eggplant tortilla. Pour some of the sauce over the layered tortilla, letting it drip down the sides. Cut the tortilla into wedges and serve with the remaining sauce.