Heat olive oil in a large skillet over medium heat.

Add minced garlic and diced onion, sauté until softened and fragrant.

Add sliced tomatoes and cook briefly until they begin breaking down into a rustic sauce.

Spread the tomato onion mixture into the bottom of a rustic white ceramic baking dish.

Arrange thin overlapping slices of eggplant, zucchini, red bell pepper, yellow bell pepper, and tomatoes in alternating rows over the sauce.

Sprinkle dried thyme, dried oregano, salt, and freshly cracked black pepper evenly over the vegetables.

Drizzle lightly with olive oil.

Bake uncovered until the vegetables are tender and lightly caramelized around the edges, about 25 minutes.

Garnish with fresh basil leaves before serving.