Preheat oven to 400 degrees F.

 

Quarter eggplant lengthwise. Cut quarters into 1/4 inch slices.

 

Heat oil in a large pan until very hot. Add eggplant, garlic, fajita vegetables, squash, and mushrooms. Sauté‚ until softened. Stir in the tomatoes and basil. Season to taste.

 

Transfer vegetables to a 2-1/2 inch full-size steam table pan. Cover with foil and bake until vegetables are very tender, 30-40 minutes.