Ingredients
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 to 3 cloves garlic, minced
- 1 (4-ounce) can tomato paste
- 2 cups water
- Salt
- Pepper
- 1 package wonton skins, about 60 (these measure about 3 inches square)
- 2 large yellow squash, peeled and sliced lengthwise into very thin slices, with a mandoline
- 2 large zucchini, peeled and sliced lengthwise into very thin slices, with a mandoline
- 1 large eggplant, peeled and sliced lengthwise into very thin slices, with a mandoline
- 2 large fresh tomatoes, sliced very thin, on a mandoline
- 2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 6 to 8 sprigs fresh basil
- 1 1/2 tablespoons cornstarch
- 3/4 cup chicken broth
- 3 tablespoons butter
- 1 roasted red bell pepper, seeded and peeled
- 1 small clove garlic
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