Megan, Here is one more idea I thought might make a good side dish for you. You could do this or Ratatouille. There are several recipes here at recipelink that have been posted previously for Ratatouille. This can be served warm or at room temperature, just as Ratatouille Nicoise is good warm or at room temperature.

Argyro's Ikarian Soufiko

3 to 4 long thin eggplants, cut lenghtwise into 1/8 inch thick slices
Salt
1/2 c. olive oil
4 to 5 medium onions, peeled, halved and sliced
2 to 3 medium zucchini, cut into 1/4 inch rounds
2 to 3 plum tomatoes, peeled, cored and sliced (with juice)
2 garlic cloves, finely chopped
Salt and freshly ground black pepper, to taste
1 tsp. dried oregano

Douse eggplant slices generously with salt and let them sit in a colander to drain for 30 minutes. Rinse thoroughly afterward, drain, and pat dry.

In a large heavy skillet, heat olive oil and add the onion slices. Stir to coat and soften, 4 to 6 minutes. Add eggplant and zucchini to the skillet and stir gently to coat with oil. Add tomatoes and stir. Season with garlic, salt and pepper.

Cover skillet, lower heat to low, and let the vegetables cook slowly until they are soft and have almost fallen apart, 45 minutes to 1 hour.

Remove the cover, season with oregano, and cook mixture down until pan juices have almost evaporated, another 10 to 12 minutes. Serve hot or cold.