Thinly slice zucchini, carrots, onion, eggplant, and red pepper and place on a roasting tray. Smoke at 300°F (149°C) for 30 minutes to remove some of the moisture from the vegetables.
For the marinara sauce, on the side burner, saute garlic in a saucepan until brown and add tomato sauce, oregano, basil, vinegar, brown sugar, and salt and pepper to taste
Layer in a roasting pan, starting with dry pasta, sliced smoked vegetables, and then marinara to fill the pan, approx 3 to 4 layers.
Cook on the smoker at 300°F (149°C) for an hour covered and then remove the cover and cook until access liquid cooks off.
When tomato sauce looks thick and caramelized, top with mozzarella, and raise smoker temperature to melt and brown cheese.
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