Sausage Ratatouille

Sausage Ratatouille

  • Prep: 15 min
  • Cook Time: 1 hr
  • Total: 1 hr 15 min
  • Serving: 6

Pair Italian sausage and garbanzo beans with the classic eggplant dish and Voila!  Sausage Ratatouille. 


  • 1 1/4 pounds hot or sweet Italian sausage links
  • 1/4 cup water
  • 3 tablespoons olive oil
  • 2 green peppers, cut into bite-sized pieces
  • 1 eggplant, cut into bite-sized chunks
  • 1 onion, sliced
  • 1, 28 ounce can tomatoes
  • 2 zucchini, cut into bite-sized chunks
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme leaves
  • 1, 16 to 20 ounce can garbanzo beans, drained


  1. In 12 inch skillet over medium heat, heat sausages and water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until sausages are well browned, about 10 minutes. Remove sausages to paper towels to drain. Slice sausages into 1/2 inch pieces.
  2. To drippings in skillet, add oil. Over medium heat, heat oil until hot; add green peppers, eggplant and onion; cook until vegetables are browned on all sides, stirring occasionally.
  3. Return sausages to skillet. Add tomatoes with their liquid, zucchini, sugar, salt and thyme leaves; over high heat, heat to boiling. Reduce to low heat; cover and simmer 30 minutes, stirring occasionally. Stir in garbanzo beans; heat through.


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