Preheat the oven to 375°F (190°C).

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the diced onions and cook for 3-4 minutes until translucent.

Add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes until the pepper begins to soften.

Stir in the tomato paste and diced tomatoes with their juice. Add the thyme, rosemary, and 1 tablespoon of basil. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.

Simmer the sauce for 10-15 minutes until slightly thickened, then transfer to a 9-inch round baking dish, spreading it evenly across the bottom.

While the sauce simmers, prepare your vegetables. For the most even slices (just like in the movie!), use a mandoline set to ⅛-inch thickness.

Arrange the vegetable slices in alternating patterns (eggplant, zucchini, yellow squash, tomato) in a circular pattern from the outer edge working inward, slightly overlapping each slice to create the beautiful spiral pattern seen in the film.

Drizzle the arranged vegetables with the remaining tablespoon of olive oil and balsamic vinegar. Season with the remaining ¼ teaspoon salt and ⅛ teaspoon black pepper.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for 15-20 minutes more, until the vegetables are tender and the edges are slightly crispy.

Sprinkle with the remaining tablespoon of fresh basil before serving.