Ratatouille With Italian Sausage
"Sometimes I serve this over angel hair pasta, but more often with a good fresh loaf of bread."
photo by Donna M.
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 59.14 ml 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
- 453.59 g mushroom, cut in half
- 793.78 g can crushed tomatoes
- 19.71 ml basil, crushed
- salt and pepper
- 6-8 Italian sausages
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
I am the mother of 6 (only 5 of whom I birthed), and the grandmother of 10. Since my children were born in ’70, ’73, ’80, ’85, and ’90, I have always had kids in different stages of life; so my life has never been boring. I homeschooled the youngest 3 for 15 years(which I really really enjoyed), but my youngest daughter is now going to the University of Hawaii. The next oldest daughter is a theater manager and English teacher in Seattle. Our 4 sons are are all merried, living in West Virginia, Nevada, and Oregan and are the parents of all our grandchildren .I did the Cub Scout leader a long time ago; then the Girl Scout leader and like that a lot better. I also love to garden and to cook. I started cooking in grade school, was fixing dinner every night as my “family chore” by the time I was in junior high, and have been enjoying it ever since. I think when you enjoy cooking, it is contagious. My married sons both share some of the cooking with their wives; my college daughter has enjoyed putting on Sunday Suppers in her dorm. Reading is also a favorite pastime, but my “reading” is done via books on tape since I am legally blind. I love Zarr because it allows me access to so many recipes, as well as the benefit of others’ experiences (thanks to modern technology and a specialty computer software program designed for the blind and visually impaired. My husband (DH is an understated term) and I are involved in our church choir together, enjoy traveling, visiting friends around the country, and taking our grandchildren and Girl Scouts camping.
