Heat oil in large skillet over medium-high heat until hot. Add eggplant, zucchini, onion, bell pepper and garlic; cook and stir 4 to 6 minutes or until vegetables are lightly browned.
Reduce heat; stir in tomatoes, basil, Italian seasoning and pepper. Cover; simmer 12 to 15 minutes or until vegetables are crisp-tender.
Meanwhile, heat oven to 400°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
Remove skillet from heat; stir in kidney beans. Spoon eggplant mixture into sprayed baking dish.
In medium bowl, prepare cornbread mix as directed on package using milk and, if required by mix, egg. Stir in cheese; mix just until blended. Drop by spoonfuls over hot eggplant mixture.
Bake at 400°F. for 18 to 22 minutes or until cornbread is deep golden brown.