Baked Ratatouille

Name: Baked Ratatouille
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 15-ounce can cannellini beans (drained and rinsed); 2 medium eggplants (thinly sliced, about ¼-inch thick); 2 medium zucchinis (thinly sliced, about ¼-inch thick); 2 medium summer squashes (thinly sliced, about ¼-inch thick); 4 medium roma or plum tomatoes (thinly sliced, about ¼-inch thick); ¼ cup vegetable stock; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; ½ teaspoon dried thyme; ½ teaspoon sea salt; ½ teaspoon black pepper