Saute the garlic in olive oil until slightly toasted. Add the eggplant, squash or other vegetables and toss around until a little golden. Add tomatoes, basil and a little water, just enough to allow vegetables to simmer. Simmer covered for about ten minutes. Stir once or twice. Uncover and allow the moisture to steam off. Pierce with a fork to be sure the vegetables are done. Finish with lime juice and salt.