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.
- 1 cup diced eggplant
- 1⁄2 cup diced zucchini
- 1⁄2 cup diced yellow squash
- 1 cup diced ripe tomatoes
- 1⁄2 cup sliced black olives
- 1⁄2 cup olive oil
- 1 lb boudin sausages, sliced
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄4 cup chopped red bell pepper
- 1⁄4 cup chopped yellow bell pepper
- 1⁄4 cup diced garlic
- 2 cups tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper
- 1 dash hot sauce
- Pre-heat oven to 375°F.
- In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
- Remove and set aside.
- Add onions, celery, peppers and garlic to the pan.
- Saute until vegetables wilt, 3 to 5 minutes.
- Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
- Blend well, and saute 30 minutes, stirring occasionally.
- Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
- Season to taste with hot sauce, salt and pepper.
- Continue to cook another 10 minutes.
- Remove from heat and transfer the ratatouille into an oven-proof baking dish.
- Bake, uncovered, for 30 minutes.
- Serve as side dish.
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.