Heat oil in a non-stick pan (low flame) add garlic, onion, mushroom, eggplant, bell peppers and Italian seasoning. Sauté vegetables for 3-4 minutes and season it with salt and pepper.

Add pasta stock to above vegetables and stir. Take the pan away from flame, add mayonnaise and stir well. Bring it back to flame and let it simmer for 1 minute or until sauce thickens.

Add boiled macaroni to above sauce and toss well. Serve hot.