Prep 1 hr 15 mins
Cook 0 mins
Sometimes I serve this over angel hair pasta, but more often with a good fresh loaf of bread.
Make and share this Ratatouille With Italian Sausage recipe from Food.com.
- 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
- 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.
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