SAUSAGE RATATOUILLE RECIPE 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.

SLOW COOKER RATATOUILLE WITH SAUSAGE RECIPE | ALLRECIPES

Slow Cooker Ratatouille with Sausage Recipe | Allrecipes image

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

Provided by Lisa Edmundson-Hacker

Categories Soups, Stews and Chili Recipes Stews

Total Time 8 hours 40 minutes

Prep Time 30 minutes

Cook Time 8 hours 10 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 (4 ounce) links mild Italian sausage
2 zucchini, sliced 1/4-inch thick
2 yellow summer squash, sliced 1/4-inch thick
1 medium eggplant, sliced 1/4-inch thick
1 medium onion, chopped
1 yellow bell pepper, chopped
¼ cup olive oil
¼ cup herbes de Provence
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (28 ounce) can crushed tomatoes
¼ cup grated Parmesan cheese, or to taste

Steps:

Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.
Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 319 calories, CarbohydrateContent 20.2 g, CholesterolContent 25.1 mg, FatContent 21.5 g, FiberContent 5.8 g, ProteinContent 12.2 g, SaturatedFatContent 5.6 g, SodiumContent 1607 mg, SugarContent 5.4 g

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