My Anna sent me a recipe she had a feeling I would love. I tweaked it a bit to use local stuff: summer-surviving cherry tomatoes and a variety of hot peppers from the garden, sweet vidalia onions instead of red, and local goat cheese in place of the feta.
You can find the original here; have fun playing with it! We stretched ours a little by serving it a bit above room temperature on rice. Everyone (and we are a diverse crew) loved it.
Thank you, Anna!