Italian sausage ratatouille
Yummy ratatouille that adds sausages for that extra zing.
Servings: 4
Equipment
- saucepan large
Ingredients
- 2 tbsp olive oil virgin
- 8 Italian sausages thin
- 1 brown onion thinly sliced
- 1 eggplant cubed
- 1 zucchini thinly sliced
- 1 red capsicum thinly sliced
- 1 1/2 cups tomato pasta sauce
- 1/2 cup water
- 100 g baby spinach leaves
- mashed potato to serve
Instructions
- Heat 2 tbsp olive oil in a large saucepan over a medium heat. Add 8 Italian sausages. Cook until just browned. Remove from pan and cut into bite-sized pieces.2 tbsp olive oil, 8 Italian sausages
- Add 1 brown onion, 1 eggplant, 1 zucchini and 1 red capsicum to same saucepan. Cook, stirring, over medium heat until vegetables are soft.1 brown onion, 1 eggplant, 1 zucchini, 1 red capsicum
- Add 1 1/2 cups tomato pasta sauce and 1/2 cup water and bring to boil.1 1/2 cups tomato pasta sauce, 1/2 cup water
- Return sausages to pan. Simmer for 5 minutes or until sausages are cooked through. Remove from heat.
- Stir in 100 g baby spinach leaves.100 g baby spinach leaves
- Serve with mashed potato.mashed potato
Notes
Ratatouille can be made up to two days ahead. Keep covered in refrigerator. Flavours will enhance over time.