All summer long, (well, I didn't feel like we had a real summer this year though...) I bought Japanese eggplant, zucchini, tomatoes..., at the farmers market and I've been making pot-full of ratatouille almost every week.
In my version, I use KONBU (Kelp) under beneath of those vegetables. I think it doesn't bother vegetable's flavor, and UMAMI flavor is soaked up into the vegetables.
The next day, I toss with spaghetti and it makes a quick lunch.
Dinner for my husband, I mix with turkey meat sauce and volumed up.
This gets along with anything; rice, bread, pasta, etc. I love to make ratatouille, because I can make a lot at one time in a big pot, I can use any vegetables and cleanse fridge, it's so versatile, and I can make a few different dishes from it. (This helps a lot to make sure my husband gets his right amount of veggies!)