Ratatouille

Ingredients

• 2 teaspoons olive oil
• 1 small onion, vertically sliced
• 1 small eggplant, cut into 3/4-inch cubes
• 1 (14-ounce) can stewed tomatoes
• 1 small yellow squash, cut in half lengthwise and thinly sliced
• 1 zucchini, cut in half lengthwise and thinly sliced
• 1 small green bell pepper, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper