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Ratatouille with Sausage

 Ratatouille with Sausage
"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.
8 ServingsPrep: 25 min. Bake: 30 min.


  • 1 medium eggplant, peeled
  • 4 small zucchini, cut into 1/2-inch slices
  • 1/3 cup all-purpose flour
  • 2 to 4 tablespoons olive oil, divided
  • 2 large onions, sliced
  • 3 garlic cloves, minced
  • 8 uncooked Johnsonville® Mild Italian Sausage Links links (about 2 pounds)
  • 4 medium green peppers, julienned
  • 4 medium tomatoes, coarsely chopped
  • 1/4 cup water
  • 1/2 cup minced fresh basil or 8 teaspoons dried basil
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add
  • zucchini and flour; toss to coat.
  • In a large skillet, heat 1 tablespoon of oil over medium heat; cook
  • eggplant and zucchini in small batches until lightly browned, add

2 of 2

Ratatouille with Sausage (continued)

Directions (continued)

  • oil as needed. Transfer vegetables to a greased shallow 3-qt. baking
  • dish.
  • In the same skillet, saute onions and garlic until tender; spoon over
  • eggplant mixture. Brown sausage in the skillet; drain. Cover and
  • cook over low heat for 15-20 minutes or until no longer pink.
  • Meanwhile, in another skillet, saute green peppers for 3 minutes. Add
  • the tomatoes, water and seasonings; cook on high for 2 minutes.
  • Reduce heat; cover and simmer for 5 minutes. drain sausage; place
  • over onions. Top with green pepper mixture.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese;
  • bake 10 minutes longer or until cheese is melted. Yield: 8 cups
  • ratatouille and 8 sausages.
Nutritional Facts: 1 cup (calculated without sausage) equals 345 calories, 22 g fat (8 g saturated fat), 56 mg cholesterol, 929 mg sodium, 20 g carbohydrate, 5 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.