TLC Cooking "Sausage Ratatouille"

Sausage Ratatouille

YIELD Makes 4 servings
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INGREDIENTS

2	tablespoons olive oil, divided
1	medium leek, white part only, diced
1	clove garlic, minced
1	small eggplant, cut into 1-inch cubes (about 1-1/2 cups)
2	cups sliced mushrooms
1	red bell pepper, cored, seeded and chopped
1	pound mild Italian sausage, casings removed
1/2	cup chicken broth
1/2	teaspoon dried oregano leaves
1/4	teaspoon salt
1/4	teaspoon dried thyme leaves
1/4	teaspoon black pepper

PREPARATION:

Heat 1 tablespoon olive oil in large skillet. Add leek and garlic; cook and stir 5 minutes over medium heat or until leeks are tender. Add remaining oil, eggplant, mushrooms and bell pepper; cook and stir 5 minutes or until eggplant and bell pepper are just tender. Remove from skillet and set aside.
Into same skillet, crumble sausage. Cook and stir 5 minutes over medium-high heat or until sausage is browned. Pour off fat. Pour broth into skillet; cook 1 minute, scraping up any browned bits. Return vegetables to skillet. Add oregano, salt, thyme and black pepper. Cover and simmer 5 minutes.

This recipe appears in: French

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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