Ratatouille with Sausage

Name: Ratatouille with Sausage
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 cups ratatouille and 8 sausages.
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

TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD: 8 cups ratatouille and 8 sausages.

"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.

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

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.

Nutrition Facts

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