Ratatouille Sausage Saute Recipe

Ratatouille Sausage Saute Recipe
Ratatouille Sausage Saute Recipe photo by Taste of Home
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Ratatouille Sausage Saute Recipe

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“Trying to get more vegetables into your diet? This skillet dish is a great way!” assures Sally Hook of Montgomery, Texas. It’s also a great entree for those on a low-carb diet.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cubed
  • 1 small zucchini, finely chopped
  • 1 small green pepper, finely chopped
  • 1 medium tomato, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons shredded Parmesan cheese

Directions

In a large skillet, saute kielbasa and onion until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the eggplant, zucchini and green pepper; saute 4-5 minutes or until vegetables are tender.
Stir in the tomato, salt, basil, oregano and pepper; heat through. Sprinkle with cheese. Yield: 2 servings.
Originally published as Ratatouille Sausage Saute in Cooking for 2 Winter 2009, p47

Nutritional Facts

1-1/2 cups: 247 calories, 7g fat (2g saturated fat), 72mg cholesterol, 1748mg sodium, 24g carbohydrate (14g sugars, 8g fiber), 23g protein.

  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cubed
  • 1 small zucchini, finely chopped
  • 1 small green pepper, finely chopped
  • 1 medium tomato, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 teaspoons shredded Parmesan cheese
  1. In a large skillet, saute kielbasa and onion until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the eggplant, zucchini and green pepper; saute 4-5 minutes or until vegetables are tender.
  2. Stir in the tomato, salt, basil, oregano and pepper; heat through. Sprinkle with cheese. Yield: 2 servings.
Originally published as Ratatouille Sausage Saute in Cooking for 2 Winter 2009, p47

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