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Preheat oven to 350°F. In a 4- to 5-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook for 5 to 6 minutes or until onion is tender, stirring occasionally. Add rice. Cook and stir for 3 minutes more.
Add broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in zucchini, squash, corn, salt and pepper. Transfer mixture to an ungreased 3-quart shallow baking dish.
Bake, covered, for 20 minutes. Stir in eggplant and tomatoes. Bake, covered, about 15 minutes more, or until rice is tender but still firm. Quickly stir in pesto. Before serving, sprinkle with cheese.