2 tablespoons olive oil
1 medium onion, minced
2 to 3 cloves garlic, minced
1 (4-ounce) can tomato paste
2 cups water
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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