Place the cubed vegetables and garlic on a oven-safe pan. Add olive oil, season with salt, pepper and thyme. Heat in the oven for about 35 minutes or until a fork can easily pierce through the flesh of an eggplant.
Heat the Spanakopitas according to the packaging instructions.
Serve the Spanakopita over the grilled vegetables, top with basil and a drizzle of olive oil.
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