Autumn Ratatouille With Smoked Sausage Recipes

RATATOUILLE WITH SAUSAGE

Ratatouille with Sausage image

"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.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 cups ratatouille and 8 sausages.

Number Of Ingredients 16

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 Italian sausage 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 shredded part-skim mozzarella cheese

Steps:

Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , 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. , 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., 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. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.

AUTUMN RATATOUILLE

Autumn Ratatouille image

Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.

Provided by Nohoko

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, peeled coarsely chopped
1 garlic clove, peeled and coarsely chopped
1/2 small acorn squash, peeled and cut into 1/2-inch pieces
1 small zucchini, halved lengthwide and cut into cubes
1/2 carrot, halved lengthwide and cut into cubes
1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices
1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon soy sauce

Steps:

Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
Stir in a few grinds of pepper and soy sauce to taste.

Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 676.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3, Protein 1.6

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