Ratatouille with Sausage
2 Italian Sausages cut in to 1/2 inch circles
1 large eggplant, cut into 1/3 inch cubes
4 tablespoons extra virgin olive
oil, plus more for serving
1 medium zucchini cut into 1/3-inch cubes
1 medium yellow onion finely
1 red, orange or yellow bell pepper cut into 1/4-inch dice
5 large cloves garlic, chopped
3 large tomatoes cut into 1/3-inch cubes with their juices
1 tablespoon tomato paste
2 teaspoons fresh chopped
thyme, plus more for serving
1/4 cup chopped fresh basil
salt and pepper to taste
Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. Make this dish vegetarian by substituting with Vegetarian Sausage.
Heat oven to 400° F
Heat the oil in a large ovenproof skillet over medium-high heat
Add the onion and cook for 2 minutes
Add the eggplant and bell pepper and cook for 3 minutes
Add zucchini and cook for 3 more minutes
Add the garlic, the tomatoes and their juices, 2 teaspoons salt, 1/2 teaspoon pepper, thyme and 1⁄4 cup water. Bring to a boil.
Nestle the sausages in the skillet, spooning the vegetables over them
Transfer to oven and cook, uncovered, until the sausages are cooked through, about 25 minutes.
Toss in basil and serve plain or over pasta, polenta or bread.
This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.