Spray a baking sheet with cooking spray and unroll pizza dough onto it according to instructions on package. Preheat oven to 425 degrees. Cube eggplant and quarter squash lengthwise, then slice into ⅛ inch pieces. Heat oil in a large non-stick pan over medium heat; add eggplant and squash and saute until softened, about 10 minutes.
Reduce heat to low, stir in ⅓ cup of sauce, and simmer 5 minutes.
Spread remaining sauce over crust. Top with eggplant mixture and cheese (yup, that's my husband's hand in the photo--he's famous now!).
Bake about 18-20 minutes, then sprinkle with basil and serve.
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