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Rataouille With Sausage


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  • 1 medium eggplant, peeled
  • 4 small zucchini, cut into 1/2-inch slices
  • 1/3 cup all-purpose flour
  • 3 to 4 tablespoons olive or vegetable oil, divided
  • 2 large onions, sliced
  • 3 garlic cloves, minced
  • 8 uncooked Italian sausage links (about 2 pounds)
  • 4 medium green peppers, julienned
  • 4 medium tomatoes, coarsely chopped
  • 1/4 cup water
  • 1/2 cup minced fresh basil or 8 teaspoons dried basil
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces)shredded mozzarella cheese


Servings 8


Step 1

Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, adding oil as needed.

Transfer vegetables to a greased shallow 3-qt. baking dish. In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink.

Meanwhile, in another skillet, saute green peppers for 3 minutes. Add tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Yield: 8 cups ratatouille and 8 sausages.

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