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Ratatouille Sausage Saute

 Ratatouille Sausage Saute
“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.
2 ServingsPrep/Total Time: 20 min.


  • 1/2 pound Johnsonville® Polish Kielbasa Sausage 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


  • 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.
Nutritional Facts: 1-1/2 cups (prepared with smoked turkey kielbasa) equals 247 calories, 7 g fat (2 g saturated fat), 72 mg cholesterol, 1,748 mg sodium,

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Ratatouille Sausage Saute (continued)

Nutritional Facts: 24 g carbohydrate, 8 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.