Ratatouille With Italian Sausage

READY IN: 1hr 15mins
Recipe by Donna Matthews

Sometimes I serve this over angel hair pasta, but more often with a good fresh loaf of bread.

Top Review by Abby Girl

Ever so often, I go through my cupboards/fridge/freezer and do a thorough clean out! I had 1/2 can of chopped tomatoes, fresh basil, 8 Italian sausage links and lasagna noodles to use up. Because of some of the ingredients I had available, I ended up making some changes to this recipe. I was only able to get Japanese eggplants, so I used 3 small, 2 small zucchini and left out the green pepper (personal preference), and added everything else...plus the chopped tomatoes and fresh basil. I took the sausage meat out of the casing and sauteed with the garlic and onion. I added everything else and simmered for 45 minutes. It was a little on the dry side, so I added 1/2 cup tomato juice, 1 T tomato paste and a pinch of sugar. I ended up making 2 - 8" lasagna dishes (one for the freezer to use for a later date) The recipe is very generous... and very flexible. This can be served with angel hair pasta, made into a lasagna, served over mashed potatoes or just eaten with bread. Perfect for OMAC. Comfort food for the fall and winter months! I had made this many years ago but had forgotten about it, so this will definately go into my regular rotation. Thanks for the contribution, Donna

Ingredients Nutrition


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

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