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1
Preheat the oven to 300.
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2
In a small saucepan, melt the butter over moderately high heat.
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3
Whisk in the flour until blended.
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4
Slowly pour in the milk, whisking constantly until smooth, and bring to a simmer.
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5
Cook over low heat, whisking often, until no floury taste remains, about 10 minutes.
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6
Whisk in the tomato paste until smooth, then season with salt and pepper.
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7
Remove the pan from the heat, cover and keep warm.
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8
Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil until shimmering.
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9
Add the spinach, season with salt and cook over high heat, stirring, until wilted and any moisture has evaporated, about 3 minutes.
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10
Transfer the spinach to a work surface and coarsely chop it.
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11
Add 1 tablespoon of the olive oil to the skillet and heat until shimmering.
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12
Add the diced zucchini, season with salt and cook over high heat, stirring, until just tender, about 4 minutes.
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13
Transfer to a plate to cool.
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14
Heat another tablespoon of the olive oil in the skillet until shimmering.
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15
Add the diced eggplant, season with salt and cook over moderate heat until browned on the bottom, about 3 minutes.
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16
Stir and cook until tender, about 2 minutes longer.
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17
Transfer the eggplant to a plate.
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18
In a medium bowl, beat 4 of the eggs with a pinch of salt.
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19
In an 8-inch nonstick ovenproof skillet, heat 1/2 tablespoon of the olive oil.
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20
Add the chopped spinach and cook over moderate heat until sizzling.
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21
Pour in the beaten eggs and stir to combine with the spinach.
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22
Cover and cook over moderate heat until the tortilla is partially set, about 5 minutes.
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23
Using 2 spatulas, carefully flip the tortilla and cook over moderately high heat until completely set, about 1 minute.
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24
Transfer to a large baking sheet.
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25
Repeat with 1/2 tablespoon of olive oil and 4 eggs at a time to make 2 more tortillas, one with the zucchini and one with the eggplant.
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26
Rewarm the tortillas in the oven.
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27
Reheat the creamy tomato sauce over low heat.
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28
Transfer the spinach tortilla to a large cake plate and spread a thin layer of tomato sauce on top.
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29
Top with the zucchini tortilla and a thin layer of sauce, then cover with the eggplant tortilla.
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30
Pour some of the sauce over the layered tortilla, letting it drip down the sides.
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31
Cut the tortilla into wedges and serve with the remaining sauce.
