Italian Sausages with Ratatouille

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Photography Credit: Elise Bauer

My father loves ratatouille and Italian sausage, so when he saw a recipe in a magazine that combined the two, he was inspired to create his own version. This is a great way to use up last-of-the-season garden vegetables.

Italian Sausages with Ratatouille Recipe

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  • Yield: Serves 4.

Ingredients

  • Olive oil
  • 1 medium chopped onion, roughly chopped
  • 2 cloves garlic, thinly sliced
  • 1/2 pound of zucchini, cut into 1/2-inch dice
  • 1 small eggplant, unpeeled, cut into 1/2-inch dice (1 lb or less)
  • 1/2 red bell pepper, cut into 1/2-inch dice
  • 1/2 green bell pepper, cut into 1/2-inch dice
  • 1/2 yellow bell pepper, cut into 1/2-inch dice
  • 1 pound of fresh tomatoes, skinned and chopped (or 1 14.5-oz can diced tomatoes)
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 3/4 pound of sweet or old fashioned Italian sausages (you can use hot, but if you do, don't add the red pepper flakes)
  • 4 sprigs of thyme
  • 1 sprig of rosemary

Method

1 Preheat oven to 400°F. Using a large oven-proof pan over medium-high heat, sauté onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.

2 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another large skillet over high heat. As soon as the pan gets hot, add enough zucchini cubes to form a layer on the bottom of the pan. Cook over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.

3 Repeat process until all of the zucchini cubes have been cooked. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. Add more olive oil as needed.

4 Add the tomatoes (and their juice) to your large oven-proof pan with the rest of the vegetables, along with salt, black pepper, red pepper, thyme, rosemary and 1/4 cup of water. Bring to a boil. Nestle the sausages in the pan.

5 Transfer to the oven and cook, uncovered, for 30 to 40 minutes, until the sausages are cooked through.

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Showing 4 of 10 Comments

  • Michelle Schell

    This hit the spot – soooo good! I added a container of button mushrooms quartered, cooked the sausage partly in advance on the stovetop to remove a little fat from the finished product and added them sliced to the pan. Perfect. Even my picky preteen said it was good.

  • Decloma

    Everyone loved this, thanks for posting I will be making this again. I cut up the sausage and put it in the oven. mmmm so good

  • Amanda

    Elise, do you chop up the herbs to mix in or just put the whole sprigs in for flavor? I put the whole sprigs in and it smells wonderful cooking (as I type this) but now I’m wondering if I should chop them up once it’s done….

  • maryfe

    It’s my first time to try this tonight. It was a success! I will be adding this to our rotation from now on. I served it with your garlic parmesan bread. Yum!!!

  • Allison

    Elise, do you have dried herb equivalents to make this? I’ve skipped them entirely and liked the results, but also would like to see about adding them in. I have dried rosemary leaves and ground thyme.

    Usually one uses half as much dried herb as fresh when substituting in recipes. ~Elise

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