Preheat oven to 450 degrees F.

Cut eggplant into 1cm-thick rounds. Cut zucchinis in half and then cut each half length-wise into strips.

Lay eggplant on a large baking tray and brush liberally with olive oil or avocado oil. Sprinkle with salt and pepper. Bake in oven for 5 minutes on each side.

Lay zucchini on another large baking tray. Brush with olive oil/avocado oil and sprinkle with salt and pepper. Bake in oven for 3 minutes each side.

Warm coconut oil in a large pan over medium-high heat. Add bell peppers and onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add in tomatoes, basil, oregano and more salt and pepper, if desired. Bring to a simmer. Add in spinach until wilted. Let thicken as it cools slightly.

Pulse cashews in a food processor or blender until a coarse flour with pieces is formed.

Cover the bottom of a large baking tray with half the tomato sauce mixture. Cover with a layer of half the eggplant, then the zucchini, then the other half of the eggplant. Top with remaining sauce mixture. 

Bake in oven for 10 minutes. Remove and sprinkle with ground cashews. Turn off heat and return to oven for 5-10 more minutes. Check regularly to ensure it doesn't burn.

Remove from oven and let cool slightly before cutting to serve.