Preheat oven to 425 degrees F.

Whack garlic cloves with the flat side of a knife, toss them into the olive oil and let steep at room temperature 30 minutes to 2 hours.

Cut eggplant into 1-inch cubes. 

Toss eggplant with 1 teaspoon salt in a large bowl, then transfer to a colander. Let stand about 30 minutes. Rinse under cool water and pat dry with paper towels.  

 Toss eggplant with enough of the infused olive oil to coat lightly. Spread out in a single layer on a baking sheet and roast until well browned and tender, about 20 minutes. It may be necessary to turn the eggplant once or twice during roasting to cook them evenly

Heat 2 tablespoons of infused oil in a large skillet over medium-high heat. Fish out garlic from the oil and add it to the skillet. Cook, shaking the pan, until the garlic is light brown, about 2 minutes. 

Scatter onion over the oil. Season lightly with salt and cook, tossing or stirring often, until lightly browned, about 5 minutes.

Stir in red and yellow peppers, season them lightly with salt and cook, stirring or tossing often, until browned, about 5 minutes.

Pour 2 tablespoons of infused oil into another skillet over medium medium heat. Stir in zucchini, season lightly with salt and cook, tossing or stirring often, until browned, about 5 minutes. Slide zucchini into pan with onion-pepper mixture. 

Add cherry tomatoes to empty skillet and cook, shaking the skillet until the skins pop, about 3 minutes. Slide them into the skillet with the other vegetables. 

11, Gently slide eggplant into the skillet. 

Stir in basil and cook until eggplants are heated through, 2 to 3 minutes. Taste and season with salt and crushed red pepper desired.