There comes a point in the height of summer when all of the ingredients for ratatouille are ready to harvest at once, which is why we love to make it during the farming season. Preheat your oven to 375°. Stew some San Marzano tomatoes and rough-chopped red peppers, onions and herbs to make a quick sauce. Allow to cook down a bit, and smash chunks with a wooden spoon if desired. Take an oven-safe skillet and layer the sauce in the bottom. Thinly slice some eggplant, zucchini, red onions, tomatoes and red peppers. Arranging along the outside edge of the skillet, layer your sliced vegetables until the sauce is fully covered. Repeat the layering until the skillet is filled to the top. We love to scatter slices of garlic across the top, too. Drizzle with olive oil and bake covered in foil for 30 minutes, and then uncovered for another 15 minutes or so until the edges of your layered veggies are toasty and the centers have begun to melt. Allow to cool and spoon dollops of pesto and/or chopped fresh basil over the top. A great dish to share with friends in August with a cold glass of white wine!