Ingredients

• 1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
• 1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
• 1 small zucchini, cut lengthwise into 1/4-inch-thick strips
• 1 red bell pepper, seeded and cut into 1/4-inch-thick slices
• 1/2 fennel bulb, cut into 1/4-inch-thick slices
• 4 celery stalks, cut crosswise into 1/4-inch-thick slices
• 1 carrot, cut into 1/4-inch-thick coins
• 1 small onion, sliced into thin wedges
• 4 cups chopped kale leaves (ribs and stems removed)
• 2 garlic cloves, minced
• 1/2 teaspoon red chili flakes
• 1 tablespoon chopped basil
• 1 tablespoon chopped marjoram
• 1 tablespoon chopped oregano
• 1/4 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 7 or 8 turns freshly ground black pepper
• One 28-ounce can crushed fire-roasted tomatoes, with their juice

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
3. Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.