The days are longer, and the air is balmy. This meal seems to surface in the spring and summer months for us, when the eggplants and squash are at their bests and the herbs can come right out of the garden. Short of picking the veggies yourself, try to find a good farmers market for the best, freshest bounty. This dish pairs so nicely with crisp white wine and a crunchy green salad with a peppery/lemony vinaigrette. Make double and you can enjoy for breakfast or another dinner. These leftovers really hold up.