While zucchini, yellow squash and eggplant are traditional components of this dish, you can use any variety of summer squashes in all different combinations. Early in the summer I use zucchini and yellow squash, later patty pan and eggplant. Really what elevates a ratatouille is carefully browning each piece of squash and eggplant. This way they keep their own distinctive flavor when swimming in the juices donated by the tomatoes. The lion’s mane should be sauteed as well, be careful not to overcook them they can take on a slightly bitter flavor.