*Removing the vegetables may seem like a precious step and you could certainly serve without doing this. However, it does make a big difference in preventing the ratatouille from becoming watery and also intensifies the flavor of the sauce.
Serving ideas:
*Top with crumbled feta, goat or fresh cubed mozzarella atop of greens for a salad.
*Traditionally, ratatouille is often served rolled up inside plain crêpes and topped with parmesan or gruyere cheese then heated until bubbly under a broiler.
*Top with a fried or poached egg and a tossed salad on the side for brunch.
*Serve as a sauce atop pasta, rice or couscous