Heat pan on medium. When pan is hot, add in oil and sear eggplant slices 2-3 minutes each side until slightly softened. Set aside after done.
Coat sliced vegetables with oil and sprinkle with chopped basil and thyme.
Pre-heat oven on 400 degrees F
Place 2 pita pockets on a lined baking tray. Spread with a thin layer of marinara sauce followed by minced garlic and mozzarella cheese.
Assemble rataouille in circular overlapping pattern on top of pitas, alternating between the veggies:eggplant, tomato, yellow squash, zucchini, bell pepper, onion. Add a pinch of garlic salt on top of vegetables.
When oven is pre-heated, placed pizzas into the oven. Bake for 8-10 minutes, or until cheese is golden and veggies have softened.
