Ratatouille With Sausage Recipes

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RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille With Italian Sausage image

Make and share this Ratatouille With Italian Sausage recipe from Food.com.

Provided by Donna Matthews

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
1 large onion, thinly sliced
4 garlic cloves, chopped
1 medium eggplant, washed and cubed
1 small green bell pepper, deseeded and cubed
4 small zucchini, sliced
1 lb mushroom, cut in half
1 (28 ounce) can crushed tomatoes
4 teaspoons basil, crushed
salt and pepper
6 -8 Italian sausages

Steps:

  • Boil sausages in water until fully cooked.
  • Cool and cut into slices.
  • Prepare vegetables while sausage is cooking and cooling.
  • In a large skillet or wok, heat oil.
  • Add onion and garlic.
  • After 5 minutes add eggplant.
  • After 5 minutes add bell pepper.
  • After 5 minutes add zucchini.
  • After 5 minutes add mushrooms.
  • After 5 minutes add can of tomatoes, seasonings, and sausage.
  • Heat through and serve.

Nutrition Facts : Calories 349.8, Fat 24.4, SaturatedFat 7, Cholesterol 35.5, Sodium 975.4, Carbohydrate 19.4, Fiber 5.5, Sugar 8.8, Protein 16.2

RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille with Italian Sausage image

Categories     Bread     Sausage     Summer

Yield serves 10 to 12

Number Of Ingredients 10

3 zucchini (about 1 1/2 pounds)
3 summer squash (about 1 1/2 pounds)
1 onion
1 red bell pepper
1 yellow bell pepper
1 large eggplant
2 pounds Italian sausage
3 (14-ounce) cans crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper

Steps:

  • Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
  • Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
  • Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
  • Food Trivia
  • Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
  • VEG OUT
  • Do I even have to say you can leave out the Italian sausage?

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