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Ratatouille. It's what happens when the tomatoes start ripening. Ratatouille is a ragoût of tomatoes, eggplant (aubergines), zucchini (courgettes), and bell peppers (poivrons) cooked together with onion, garlic, and herbs in olive oil with a little bit of water.

There are many recipes. Some say to pre-cook each vegetable separately with the aromatics and then arrange them in layers before baking them in the oven until they're completely done. At the far end of the spectrum, others say to cook the vegetables all together on top of the stove and then mash them together to make what is basically a paste. I used the yellow "lemon squash" in the photo below instead of green zucchini in yesterday's ratatouille.

Some say that ratatouille is a provençal dish, others say it's niçois. It's probably both. The old printed Larousse Gastronomique that I have (published in 1967) doesn't even include an entry for ratatouille. In the book's entry about the aubergine there are references to dishes that are à la catalane, à la toulousaine, à la languedocienne, à l'italienne, à la portuguaise, and on and on, but not a single mention of any preparation à la niçoise or à la provençale.

The newer Grand Larousse Gastronomique, 2007, which I have as a PDF file, does have a ratatouille article and gives a recipe. Here it is:

ratatouille niçoise
Couper les extrémités de 6 courgettes ; ne pas les peler. Les couper en rondelles. Éplucher 2 oignons et les émincer. Débarrasser 3 poivrons verts de leur pédoncule et de leurs graines ; couper la pulpe en lanières. Peler 6 tomates, les couper en 6 et les épépiner. Éplucher et écraser 3 gousses d'ail. Peler 6 aubergines et les couper en rondelles. Chauffer 6 cuillerées à soupe d'huile d'olive dans une cocotte en fonte ; y faire revenir les aubergines, puis mettre les poivrons, les tomates, les oignons et, enfin, les courgettes et l'ail ; ajouter 1 gros bouquet garni riche en thym ; saler, poivrer et cuire 30 min à petit feu. Ajouter 2 cuillerées à soupe d'huile d'olive fraîche et poursuivre la cuisson plus ou moins longtemps suivant le goût. Retirer le bouquet garni et servir brûlant, ou au contraire très frais.

Translation:

ratatouille niçoise
Cut the ends off 6 zucchini, unpeeled. Cut into slices. Peel 2 onions and chop them. Remove the stems and seeds from 3 bell peppers and cut the flesh into strips. Peel 6 tomatoes, cut each into 6 pieces and de-seed them. Peel and crush 3 garlic cloves. Peel 6 eggplants and cut them into slices. Heat 6 tablespoons of olive oil in a cast iron casserole; sauté the eggplant slices. Then add the peppers, the tomatoes, the onions and finally the zucchini and the garlic, Add 1 large herb bouquet rich in thyme. Season with salt and pepper and cook for 30 min. Add 2 tablespoons of fresh olive oil and continue cooking for a longer time, to taste. Remove the herb bouquet and serve the ratatouille either very hot or, on the contrary, very cold.