Ratatouille with Sausage Recipe

4.5 2 3
Ratatouille with Sausage Recipe
Ratatouille with Sausage Recipe photo by Taste of Home
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Ratatouille with Sausage Recipe

Read Reviews
4.5 2 3
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 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 Italian sausage 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 shredded part-skim mozzarella cheese

Directions

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 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.
Originally published as Ratatouille with Sausage in Quick Cooking September/October 1998, p42

Nutritional Facts

1 cup: 345 calories, 22g fat (8g saturated fat), 56mg cholesterol, 929mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 18g protein.

  • 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 Italian sausage 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 shredded part-skim mozzarella cheese
  1. Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat.
  2. In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish.
  3. 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.
  4. 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.
  5. 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.
Originally published as Ratatouille with Sausage in Quick Cooking September/October 1998, p42

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B_Schwartz User ID: 4365317 23256
Reviewed Nov. 15, 2009

"This recipe was so delicious! My family loved it! Like the previous reviewer said, however, it does take about an hour and a half to prepare."

MY REVIEW
Kinseyroo User ID: 4288221 50648
Reviewed Aug. 30, 2009

"This dinner was absolutely delicious, and both my 11 month old and my husband loved it. It just takes a lot longer to prepare than 25 minutes! I think I spent at least 1.5 hours cooking this meal."

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