Before I started gardening, I used to hate August. It’s hot, it’s dusty, the summer blooms are starting to die back, and — although it’s been a long time since I went back to school — that stifling Back to School feeling lingers in the air. Ugh. Give me a shady tree and a stack of books and let me know when autumn arrives. But as the steward of a rather large vegetable garden, August has become a time of abundance. Cucumbers, green beans, and summer squash still grow riotously while juicy tomatoes and fat eggplants begin to ripen on the vine. This tasty vegetarian recipe makes great use of the season’s abundant…