Steps
1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened.
4. Add the sliced zucchini and continue to cook for another 5 minutes until both vegetables are tender.
5. Stir in the chopped tomato, salt, and pepper, cooking for an additional 2-3 minutes.
6. Sprinkle the shredded mozzarella cheese on top, cover the pan, and let it sit for 2-3 minutes until the cheese melts.
7. Garnish with fresh basil if desired, serve hot.