Ratatouille

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1 lb. Italian sausage, sliced

1 large onion, sliced

1 large green pepper, cleaned, seeded, and coarsely chopped

1 clove garlic, chopped

1 small eggplant, diced

3 medium sized zucchini, diced

3 ripe tomatoes, cored and diced

½ teaspoon salt

½ teaspoon oregano

¼ teaspoon freshly ground black pepper

Cook sausage slices in a large non-stick skillet. Remove with slotted spoon and set aside.

Sauté onion, green pepper, and garlic in pan drippings.

Stir in eggplant, zucchini, and tomatoes. Add salt, oregano, and black pepper.

Return sausages to pan.

Simmer, stirring occasionally 15 minutes or until vegetables are tender and sausages heated through.

Makes 6 servings.

 

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