Italian Sausages with Ratatouille

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

  • Yield: Serves 4.


  • 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


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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 9 Comments

  • jim c

    This is a keeper!!! My whole family loved this – not an easy feat to accomplish. Very easy to make. I do not have an oven proof skillet so I lined a 9×13 pyrex baking dish with foil and put it in the oven to preheat – put the contents of the skillet and sausages in the baking pan for the final step…worked great. I did not have an over-abundance of liquid.


    I tried your recipe last night, even though I only had German sausages, not Italian. The results were very pleasing.
    David E

  • Mike Caew

    Excellent dish that hs become a staple in my rotation. I just transfer to a baking dish. Also, I slice the sausages once they are just about cooked through and then stir them to combine and finish cooking them off – it adds flavor and makes it easier to eat on the plate. Like to serve this over couscous.

  • C. Henne

    I made this tonight with ground Italian sausage. I pre-cooked the meat then added it to the vegetable mix and seasonings and then baked it with a little grated parmeasan cheese on top. I served it over white rice and the whole family loved it! Thanks for the inspiration.

View More Comments / Leave a Comment