Sausage Ratatouille


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 salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper


  1. 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.
  2. 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.

Nutritional Information

Serving Size: 1-1/2 cups
Protein 18 g
Fiber 2 g
Carbohydrate 10 g
Cholesterol 77 mg
Saturated Fat 11 g
Total Fat 33 g
Calories from Fat 72 %
Calories 432
Sodium 900 mg

Dietary Exchange

Meat 2
Vegetable 2
Fat 6

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