Preheat the oven to 375˚F.

In a sauté pan, add two Tbs. olive oil, the garlic, and the chopped onion. Sauté over medium heat until the onions become somewhat clear and the garlic is fragrant (about 3-5 minutes).

Add the crushed tomato sauce, salt and pepper, and 1 Tbs. chopped basil. Bring to a simmer over medium-low heat.

Remove from heat.

Slice the eggplant, tomatoes, zucchini, peppers, and squash into thin round slices. About 1/8”. (You could use a mandolin to save some time.)

Press and arrange the veggies in a color pattern into the red sauce – orange, green, red, etc… I spiraled the veggies in a circular pattern because I used a round pan. If you use a square pan you could do vertical stripes.

After the veggies have been placed into the pan in the desired pattern, spoon the herb sauce over the top. Add salt and pepper.

Cover the pan with aluminum foil, and place it in the oven on a center rack. Bake for 40 minutes. After 40 minutes remove the aluminum foil and bake uncovered for an additional 20 minutes.

Remove from oven and serve immediately.