Sausage Ratatouille the Editors of Publications International, Ltd.
Makes 4 servings
|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 dried thyme leaves|
|1/4||teaspoon black pepper|
- 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.
|Serving Size:||1-1/2 cups|
|Saturated Fat||11 g|
|Total Fat||33 g|
|Calories from Fat||72 %|
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