Ratatouille with Italian Sausage
Delight your taste buds with this hearty and flavorful Ratatouille with Italian Sausage, a vibrant celebration of Mediterranean-inspired comfort food. This one-skillet dish combines tender, caramelized vegetables like eggplant, zucchini, and bell peppers with juicy Italian sausage, all simmered in a rich, herbaceous tomato sauce infused with garlic, fresh thyme, and a blend of classic Italian spices. Perfect as a standalone dish or served over rice or alongside crusty bread, this ratatouille is both easy to prepare and bursting with robust flavors. Whether you choose mild or spicy sausage, this recipe is a satisfying weeknight dinner option or a stunning centerpiece for a casual gathering. With just 20 minutes of prep time and easy-to-follow steps, it's a wholesome, nutrient-packed meal that's equally comforting and indulgent.
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Recipe Information
Ingredients
- 4 links Italian sausage (mild or spicy)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 large Yellow onion, diced
- 1 medium Eggplant, diced
- 2 medium Zucchini, sliced into half-moons
- 1 large Red bell pepper, diced
- 1 large Yellow bell pepper, diced
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage links and cook until browned on all sides and fully cooked through, about 10-12 minutes. Remove the sausages from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and diced onion, cooking until fragrant and translucent, about 3-4 minutes.
Add the eggplant to the skillet and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
Stir in the zucchini, red bell pepper, and yellow bell pepper. Cook for another 5 minutes until the vegetables start to brown slightly.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, fresh thyme leaves, salt, and black pepper. Stir well to combine the ingredients.
Slice the cooked sausage links into bite-sized pieces and add them back into the skillet. Stir to distribute the sausage throughout the vegetable mixture.
Reduce the heat to low, cover the skillet, and let the ratatouille simmer for 25-30 minutes, occasionally stirring to prevent sticking.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve warm with a sprinkle of fresh parsley, if desired. Pair with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 20.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
