Cook pasta according to package directions; drain.
Meanwhile, in a 12-inch skillet cook eggplant and onion in hot oil for 3 minutes. Add zucchini or summer squash; cook for 2 to 3 minutes more or until zucchini or summer squash is crisp-tender. Stir in Alfredo sauce and garlic salt. Stir in cooked pasta; heat through.
Transfer pasta mixture to a serving dish. Top with chopped tomatoes, Asiago cheese, and basil. Makes 6 servings.