Summer Squash Pizza Pasta

Ingredients:

12 ounces pasta
3 garlic cloves, minced
2 Tbsp olive oil, plus more for drizzling
1 zucchini, quartered lengthwise and then cut into 1/2″ pieces
1 yellow squash, quartered lengthwise and then cut into 1/2″ pieces
1 eggplant, cut into rounds and then cut into 1/2″ pieces
1 can diced tomatoes
1/2 tsp salt
1/4 tsp pepper
1 Tbsp Italian seasoning
6 ounces Italian cheese blend

Cook pasta according to the directions on the box.  While the pasta is cooking, warm garlic and olive oil in a large sautee pan for 1-2 minutes, or until garlic starts to turn light brown.  Add in the zucchini, squash and eggplant, stirring well to coat with oil and garlic.  Cover with a lid and cook for 4 minutes.  Uncover, stir well, and cover again; cook for another 4 minutes, or until the vegetables are tender.  Add tomatoes, salt, pepper an Italian seasoning and cook uncovered for about 3 minutes.  Drain pasta and add to the vegetables; combine well.  Sprinkle cheese on top just before serving.