I have always enjoyed ratatouille as a side dish. Especially during the warm summer season in south of France, when served with roasted chicken or grilled tuna. The authentic ratatouille is a stew. It tastes better when reheated the next day. This is a good reason why I like to offer it on my catering menu.
Ratatouille can be served hot as a side dish or room temperature in a sandwich with goat cheese. When tomatoes are not in season, I like to add one tablespoon of tomato paste during cooking process for a little sweetness.