Ratatouille

1 small onion , vertically sliced

1 small eggplant , cut into 3/4-inch cubes

1 (14-ounce) can stewed tomato es

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