HOW TO MAKE RATATOUILLE WITH MEAT RECIPES

Name: Ratatouille with Sausage
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 cups ratatouille and 8 sausages.
Ingredients: 1 medium eggplant, peeled; 4 small zucchini, cut into 1/2-inch slices; 1/3 cup all-purpose flour; 2 to 4 tablespoons olive 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 shredded part-skim mozzarella cheese

RATATOUILLE WITH SAUSAGE RECIPE: HOW TO MAKE IT

Ratatouille with Sausage Recipe: How to Make It image

"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 cups ratatouille and 8 sausages.

Number Of Ingredients 16

Ingredients

1 medium eggplant, peeled
4 small zucchini, cut into 1/2-inch slices
1/3 cup all-purpose flour
2 to 4 tablespoons olive 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 shredded part-skim mozzarella cheese

Steps:

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, add 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 the 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.

Nutrition Facts : Calories 345 calories, FatContent 22g fat (8g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 929mg sodium, CarbohydrateContent 20g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 18g protein.

RATATOUILLE RECIPE | ALLRECIPES

Ratatouille Recipe | Allrecipes image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories Side Dish Vegetables Tomatoes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, CarbohydrateContent 24.3 g, CholesterolContent 17.6 mg, FatContent 13.5 g, FiberContent 7.4 g, ProteinContent 12.7 g, SaturatedFatContent 4.6 g, SodiumContent 327.4 mg, SugarContent 13.1 g

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