Sausage Ratatouille
3 or 4 links of Italian sausage
4 1/2 tbsp evoo
1 med eggplant, peeled & cut into 3/4in dice
2 small zucchini, halved & sliced
1 large onion, quartered & thinly sliced
1 medium green bell pepper, halved & sliced
2 or 3 garlic cloves, minced
2 c canned diced tomatoes
1 tbsp + 1 tsp tomato paste
salt & pepper
2 tbsp chopped parsley
3 tbsp chopped basil
Bring a medium pot of water to a boil. Puncture the links in several places & cook them at a low boil until they are no longer pink in the center - about 14 minutes. Transfer to plate & slice them into 1/4in rounds.
Over medium high heat, warm 3 tbsp of evoo in a large, deep skillet. Add the eggplant & zucchini & saute them until they are lightly browned but not soft - about 7 minutes. Transfer to a plate.
In the same skillet warm the remaining oil. Add the onion & bell pepper & saute them for 3 minutes. Stir in garlic & sausage & saute for 3 more minutes. Stir in tomatoes, eggplant, & zucchini.
Partly cover the skillet & gently simmer for 5 minutes Add tomato paste, salt, & pepper. Simmer 5 more minutes. Stir in parsley & half the basil. Serve hot, sprinkled with remaining basil.
4 1/2 tbsp evoo
1 med eggplant, peeled & cut into 3/4in dice
2 small zucchini, halved & sliced
1 large onion, quartered & thinly sliced
1 medium green bell pepper, halved & sliced
2 or 3 garlic cloves, minced
2 c canned diced tomatoes
1 tbsp + 1 tsp tomato paste
salt & pepper
2 tbsp chopped parsley
3 tbsp chopped basil
Bring a medium pot of water to a boil. Puncture the links in several places & cook them at a low boil until they are no longer pink in the center - about 14 minutes. Transfer to plate & slice them into 1/4in rounds.
Over medium high heat, warm 3 tbsp of evoo in a large, deep skillet. Add the eggplant & zucchini & saute them until they are lightly browned but not soft - about 7 minutes. Transfer to a plate.
In the same skillet warm the remaining oil. Add the onion & bell pepper & saute them for 3 minutes. Stir in garlic & sausage & saute for 3 more minutes. Stir in tomatoes, eggplant, & zucchini.
Partly cover the skillet & gently simmer for 5 minutes Add tomato paste, salt, & pepper. Simmer 5 more minutes. Stir in parsley & half the basil. Serve hot, sprinkled with remaining basil.
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