Total Time
Prep 30 mins
Cook 1 hr 30 mins

A slightly different take on an old favorite. You can omit the boudin for a vegetarian side dish.

Ingredients Nutrition


  1. Pre-heat oven to 375°F.
  2. In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
  3. Remove and set aside.
  4. Add onions, celery, peppers and garlic to the pan.
  5. Saute until vegetables wilt, 3 to 5 minutes.
  6. Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
  7. Blend well, and saute 30 minutes, stirring occasionally.
  8. Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
  9. Season to taste with hot sauce, salt and pepper.
  10. Continue to cook another 10 minutes.
  11. Remove from heat and transfer the ratatouille into an oven-proof baking dish.
  12. Bake, uncovered, for 30 minutes.
  13. Serve as side dish.


Most Helpful

I'm a big fan of ratatouille in general, so the odds were that I would like this a lot and I was not disappointed. The boudin sausages made it a bit different from other ratatouilles I've had, so I'll probably keep this recipe on tap as a special treat, though I more often make an all-veggie version. I think this recipe would probably work fine minus the sausage, too.

echo echo September 25, 2004

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