Rataouille With Sausage

By HeatherS

Ingredients

• 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

Details

Servings 8

Preparation

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.