Heat the oven to 180ºC . Mix the meat, eggplant, onion, egg, milk, oats, 1.5 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 5 cm. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 0.75 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe.