Ratatouille With Italian Sausages
From neena51 16 years ago
- 60 minutes to make
- Serves 6
I made this up one day when I was looking to change my Ratatouille recipe. I had some Italian sausages and I ended up with this.. It tastes even better if made the day before and refrigerated. Bring up to room temperature before baking
Ingredients
- 1 large eggplant,cubed shopping list
- 4 medium zucchini, sliced shopping list
- 2 green and 1 red pepper sliced into strips shopping list
- 2 medium onions, sliced shopping list
- 2 cloves garlic chopped shopping list
- 12 oz sliced fresh mushrooms shopping list
- 1 28 oz can diced tomatoes, drained shopping list
- 2 tbsp olive oil shopping list
- 1/2 c finely chopped Italian parsley shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp basil shopping list
- 1/2 tsp fennel seed shopping list
- 1 tsp tarragon shopping list
- sea salt and fresh ground pepper to taste shopping list
- 1 1/2 lbs sweet Italian sausage shopping list
How to make it
- Heat oil in large skillet and briefly saute eggplant and zucchini in batches over medium high heat for about 5 minutes
- Saute onions, peppers, and mushrooms in same oil until soft
- add garlic and briefly saute until fragrant
- Remove vegetables and save pan to cook sausages
- Preheat oven to 350F
- Layer vegetables, tomatoes, parsley and seasoning in a large casserole.
- Stir gently to mix
- Cover and bake for 35 minutes
- While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
- Slice 1/2 in thick and return to pan
- Saute slices for 2-3 minutes on each side
- After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
- Return to oven and bake uncovered for 20 minutes
- Garnish with additional fresh parsley if desired
- Note
- The flavor improves if made a day ahead and refrigerated
- Bring to room temp before reheating
People Who Like This Dish 6
- lunasea Orlando, FL
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- peetabear Mid-hudson Valley, NY
- neena51 Hollywood, FL
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