This is my version of the classic French dish. Ratatouille is absolutely delicious and can be used in so many ways. It's better the next day when the flavors have had a chance to blend. Here are some of the ways I serve it: (1) As a main dish with a hunk of crusty bread or over rice or pasta; (2) Pizza: brush a pizza crust with olive oil and spread with ratatouille; sprinkle with oregano, garlic, crushed red pepper, crushed fennel, freshly grated Parmesan, and grated mozzarella; bake at 400°F until bubbly; (3) Bruschetta: Brush slices of French bread with olive oil and sprinkle with garlic. Lightly toast in a 400°F oven. Top with ratatouille and freshly grated Parmesan. Put back in the oven until cheese starts to bubble; (4) Omelet: Use 1/2 cup ratatouille and 1/4 cup feta cheese to fill a 3-egg omelet; (5) Parmesan: Grease individual ramekins or gratin dishes and fill about 2/3 full with ratatouille. Top with freshly grated Parmesan and mozzarella. Bake at 350°F until bubbly.