Cajun Ratatouille

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

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 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

Directions

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.