Photo: Ngoc Minh Ngo
Prep Time
15 Mins
Other Time
30 Mins
Makes 4 servings

How to Make It

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.

Ratings & Reviews

portland's Review

August 26, 2012
so easy to make and very tasty. uses up my garden harvest as well

EllenDeller's Review

June 21, 2010
Used turkey Italian sausage and made in a non-stick skillet with NO oil (a dash of white wine provided extra moisture). Also used a chopped fresh tomato and fresh basil and oregano from the garden, as well as adding crushed red pepper and a squirt of lemon. With those additions, it's great. Served with polenta and crusty bread.