From Southern Living's Cooking for Company cookbook. This version is baked in the oven. Can be served as a vegetable stew or cold salad. For a special presentation, slice 1 inch off side of of a large eggplant; scoop out pulp and reserve for other uses. Fill eggplant with ratatouille; mound remaining mixture around base of eggplant, if desired. If you cannot find flavorful fresh tomatoes, use 32 oz canned whole tomatoes with liquid. Slice the canned tomatoes and use as you would fresh.