Meaty Ratatouille

  • 2 lbs. mild Italian sausages, casings removed
  • 1/2 c. olive oil
  • 2 large sweet onions
  • 2 medium eggplants, sliced into 1-inch thick rings and then cubed
  • 3 medium zucchini, cut in half lengthwise and cut into 1/4-inch pieces
  • 3 cloves garlic, minced
  • 6 medium plum tomatoes, chopped
  • 1 tsp. oregano
  • 1 tsp. marjoram
  • Salt and pepper to taste

Break the sausage into small pieces. Brown the sausage in a large skillet. Spoon out the sausage and set aside. Discard any fat that's been rendered. Heat 4 tablespoons of the oil in the skillet. Add the onions and sauté for 5 minutes.

Add the eggplant and the zucchini and garlic and the remaining oil. Sauté for another 5 minutes. Add the tomatoes, sausage, oregano, marjoram, salt and pepper. Place in a crockpot and heat on low for 4-8 hours. Serve hot.

  • Yields: 8 servings
  • Preparation Time: 20 minutes, plus simmering time
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