Preheat the oven to 375°F (190°C)
Slice 1 eggplant, 2 zucchini, 2 yellow squash, 2 tomatoes, and 1 bell pepper into thin rounds
Dice 1 onion and mince 3 cloves of garlic
Heat olive oil in a skillet over medium heat
Sauté the onion until softened
Add the garlic and cook briefly
Stir in 1 can of crushed tomatoes
Season with salt, black pepper, thyme, and basil
Spread the tomato sauce in the bottom of a baking dish
Arrange the sliced vegetables in overlapping rows or a spiral pattern over the sauce
Drizzle with olive oil
Season with salt, black pepper, and herbs
Cover with foil and bake for 30 minutes
Remove the foil and bake for 20 to 25 minutes more
Let rest for 10 minutes before serving
Serve warm