Sausage Ratatouille
Description
This Sausage Ratatouille reimagines the classic French vegetable stew by adding savory Italian sausage for a protein-packed twist. The dish features a colorful medley of eggplant, zucchini, summer squash, bell peppers, and mushrooms, all softened and caramelized in olive oil. The spices from the sausage infuse the chunky spaghetti sauce, creating a rich, robust flavor profile that is both comforting and vibrant. Its a versatile meal that works beautifully served over pasta, rice, or crusty bread. Perfect for weeknight dinners or meal-prepping, this recipe brings the warmth of a rustic kitchen to your table with minimal effort.Ingredients
Directions
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
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Add the diced onion and mushrooms to the skillet with the sausage. Cook until the onions are translucent and mushrooms have released their moisture, about 5 minutes.
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Stir in the eggplant, summer squash, zucchini, red pepper, and yellow pepper. Season with salt and pepper.
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Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
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Pour in the chunky spaghetti sauce and stir to combine.
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Uncover and simmer for an additional 5-10 minutes until the sauce thickens slightly and flavors meld.
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Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 14.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.7g7%
- Sugars 2.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Variations: For a vegetarian version, omit the sausage and use vegetable broth instead of the meat juices. You can also add fresh basil or oregano at the end for extra freshness.
Tips: To prevent the eggplant from absorbing too much oil, you can salt it and let it sit for 10 minutes before cooking, then pat dry. This also helps reduce bitterness.
sausage, ratatouille, eggplant, zucchini, summer squash, mushrooms, bell peppers, italian sausage, spaghetti sauce, vegetable stew, dinner, one-pan, hearty, rustic, meal prep, family dinner
