Steps
1. Preheat oven to 375°F (190°C).
2. Slice the eggplant, zucchini, yellow squash, and bell peppers into thin, even slices.
3. Finely chop the onion and garlic.
4. In a small saucepan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
5. Add the crushed tomatoes, thyme, oregano, salt, and pepper to the saucepan. Simmer for 10 minutes.
6. Spread the tomato sauce mixture evenly on the bottom of a small baking dish.
7. Arrange the sliced vegetables in alternating layers on top of the sauce.
8. Drizzle a little olive oil over the top, and season with salt and pepper.
9. Cover the dish with aluminum foil and bake for 40 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until vegetables are tender and slightly golden.
11. Garnish with fresh basil leaves before serving.