As the temperatures go up – here’s a vegetable recipe that can be served to help cool you off  *  resembles a ratafia in vegetable selection – but with a plentiful 1/2 cup of Parmigiano-Reggiano cheese added – this stew becomes a luxurious medley of summer bounty  * Here is a recipe for two and as the vegetables pile on it seems like the recipe is for more people, but we really want some leftovers to serve cold or slightly warmed on an extra hot day  *  Get out a cup to measure one cup portions  *  Let’s dice one cup of eggplant, one cup of diced tomatoes, one cup of diced zucchini and place in a medium bowl on the side  *  Saute 1/2 cup of diced onions, 1/2 cup of celery and two chopped garlic cloves in two Tbsp olive oil  *  Add the diced eggplant-zuccini-tomatoes to the pan along with 1/2 cup of corn and 2/3 cup of cold water  *  let it cook for 12 minutes with a cover over the pan  *  Add the 1/2 cup of Parmigiano-Reggiano cheese  *  Let it simmer for another 8 minutes with the cover still on the pan  * A total cook time of 20 minutes should soften and blend everything enough for a first serving  *  Can be served with bread or a side of grits  *  Guaranteed to bring joy to the tasters!