Rating: 3.5 stars
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Sara Quessenberry
Recipe by Real Simple October 2006

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Credit: Ngoc Minh Ngo

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F.Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the eggplant and bell peppers and cook for 3 minutes. Add the garlic, tomatoes and their juices, salt, black pepper, red pepper, and 1/4 cup water and bring to a boil. Nestle the sausages in the skillet, spooning the vegetables over them. Transfer to oven and cook, uncovered, until the sausages are cooked through, about 30 minutes. Stir in the chopped parsley. Divide the sausages and ratatouille among individual plates and add the parsley sprigs.Tip: This dish has flavor to spare, so you don't need all the sodium that comes in a standard can of tomatoes. Try using a brand with no added salt instead.

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Nutrition Facts

254 calories; calories from fat 50%; fat 14g; saturated fat 3g; cholesterol 25mg; sodium 1367mg; carbohydrates 17g; fiber 5g; sugars 7g; protein 16g.
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