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Sausages with Ratatouille

Prep Time

        Prep time: 15 minutes
        Cook time: 30 minutes
        Yield: Serves 4


        2 tbsps olive oil
    •    4 Italian sausages
    •    1/4 tsp black pepper
    •    1 1/2 tsps kosher salt
    •    1/4 tsp red pepper flakes
    •    2 cloves garlic, thinly sliced
    •    1 red bell pepper, cut into a 1/2 inch dice
    •    1 medium yellow onion, roughly chopped
    •    1 yellow bell pepper, cut into 1/2 inch dice
    •    1 14.5 ounce can diced tomatoes, undrained
    •    1 small eggplant, unpeeled, cut into a 1/2 inch dice
    •    1/2 cup fresh flat-leaf parsley, finely chopped, plus sprigs

 Heat oven to 400° F.Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the eggplant and bell peppers and cook for 3 minutes. Add the garlic, tomatoes and their juices, salt, black pepper, red pepper, and 1/4 cup water and 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 30 minutes. Stir in the chopped parsley. Divide the sausages and ratatouille among individual plates and add the parsley sprigs.

This great family recipe is thanks to My Recipes at


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