Ratatouille With Italian Sausages |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I made this up one day when I was looking to change my Ratatouille recipe. I had some Italian sausages and I ended up with this.. It tastes even better if made the day before and refrigerated. Bring up to room temperature before baking Ingredients:
1 large eggplant,cubed |
4 medium zucchini, sliced |
2 green and 1 red pepper sliced into strips |
2 medium onions, sliced |
2 cloves garlic chopped |
12 oz sliced fresh mushrooms |
1 28 oz can diced tomatoes, drained |
2 tbsp olive oil |
1/2 c finely chopped italian parsley |
1/2 tsp oregano |
1/2 tsp basil |
1/2 tsp fennel seed |
1 tsp tarragon |
sea salt and fresh ground pepper to taste |
1 1/2 lbs sweet italian sausage |
Directions:
1. Heat oil in large skillet and briefly saute eggplant and zucchini in batches over medium high heat for about 5 minutes
2. Saute onions, peppers, and mushrooms in same oil until soft
3. add garlic and briefly saute until fragrant
4. Remove vegetables and save pan to cook sausages
5. Preheat oven to 350F
6. Layer vegetables, tomatoes, parsley and seasoning in a large casserole.
7. Stir gently to mix
8. Cover and bake for 35 minutes
9. While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
10. Slice 1/2 in thick and return to pan
11. Saute slices for 2-3 minutes on each side
12. After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
13. Return to oven and bake uncovered for 20 minutes
14. Garnish with additional fresh parsley if desired
15. Note
16. The flavor improves if made a day ahead and refrigerated
17. Bring to room temp before reheating
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