Broil the red peppers, turning frequently, until the skin is charred on all sides. Peel off the skin, remove the seeds, and cut the flesh into strips. Set aside.

Slice the eggplant into 1/2-inch-thick slices; toss with salt, and place in a strainer, preferably weighing it down with something heavy. Allow the eggplant to sit and drain for 30 to 60 minutes, then rinse and pat dry. Toss with 1/4 cup olive oil, spread out on a baking sheet, and roast at 375 degrees for 20 minutes, or until tender and lightly browned.

Chop the broccoli, mushrooms, and zucchini into bite-sized pieces or slices. Toss in a bowl with 1/4 cup olive oil. Spread out on a large baking sheet and roast at 375 degrees for 20 to 25 minutes, or until vegetables are cooked and lightly browned.

Peel and dice the onions, then saute in 2 tablespoons of olive oil until softened and golden brown.

Set all prepared vegetables aside until ready to use.

In a medium saucepan, saute the garlic in olive oil until just softened. Add the tomatoes, basil, salt, and oregano and bring to a slow boil. Reduce the mixture to a simmer and continue simmering for 45 minutes, stirring occasionally and breaking up the large tomato pieces with a spoon. Remove from heat and toss with the cooked pasta. Set aside.

Heat the olive oil in a medium frying pan. Add the spinach and/or kale leaves and saute until wilted. Remove greens from the pan and chop finely. Stir the greens together with the remaining ingredients (ricotta cheese, eggs, Parmesan cheese, salt) until well mixed and then set aside.

Add flour, eggs, and olive oil to a stand mixer fitted with the dough hook attachment. Mix until combined; then add water tablespoonful by tablespoonful until the dough sticks together and forms a ball. Place the ball of dough on a lightly floured surface and let it rest for 30 minutes.

After the dough has rested, roll it out with a lightly floured rolling pin into a large circle, approximately 1/16 to 1/4 inch thick, and approximately two feet in diameter. Now you are ready to assemble the timpano.

Grease a 5-quart round enamel-coated Dutch oven with butter and olive oil. Pick up the timpano dough and lay it gently in the Dutch oven, letting the edges hang over. Spoon about half of the pasta-sauce mixture into the crust. Layer slices of mozzarella cheese (about half the cheese) over the pasta. Then cover the cheese with the eggplant and onions. Next, dollop on the ricotta cheese mixture to cover the vegetables.

For the next layer, arrange the eggs in a circular pattern into the timpano, pressing the eggs down gently into the ricotta mixture. Cover the eggs wiith the zucchini, mushrooms, broccoli, and red peppers. Then add one more layer of mozzarella slices, using up the remaining mozzarella.

Finally, pour the remaining pasta and sauce into the timpano. Top with sliced provolone. Then pour one beaten egg over the top. Now pull up the edges of the dough and fold them over the top, sealing the contents tightly.

Cover the timpano with the lid from the Dutch oven and bake at 375 degrees for one hour. Remove the lid and bake for an additional 30 minutes. The top crust should be golden brown and the internal temperature should be at least 125 degrees F.

Remove from the oven and let it sit in the Dutch oven for 30 minutes. Then gently invert the timpano onto a large platter. Let the timpano stand for at least another 30 minutes before slicing into it. Serve with additional sauce if desired.