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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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 johnsonville® mild italian sausage links 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 part-skim mozzarella cheese |
Directions:
1. Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat.
2. 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.
3. 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.
4. 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.
5. 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.
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