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Sausage Ratatouille

Western.Chefs's picture
  Italian sausage links 1 1⁄4 Pound (Hot Or Sweet)
  Water 1⁄4 Cup (4 tbs)
  Salad oil 3 Tablespoon
  Green peppers 2 Medium, cut into bite-sized pieces
  Eggplant 1 Medium, cut into bite-sized chunks
  Onion 1 Medium, sliced
  Canned tomatoes 28 Ounce (1 Can)
  Zucchini 2 Medium, sliced 1/2 inch thick
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Canned beans 19 Ounce, drained (1 Can, Garbanzo Or White Kidney /Cannellini)

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 water evaporates and sausages are well browned, about 20 minutes. Remove sausages to paper towels to drain. Slice sausages into 1/2-inch pieces.
2. To drippings in skillet, add salad oil. Over medium heat, in hot oil, cook peppers, egg plant, and onion until browned.
3. Return sausages to skillet. Add tomatoes with their liquid, zucchini, sugar, salt, and thyme; over high heat, heat to boiling. Reduce heat to low; cover; simmer 30 minutes, stirring occasionally. Add garbanzo beans; heat

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3430 Calories from Fat 1945

% Daily Value*

Total Fat 216 g331.9%

Saturated Fat 63.2 g316%

Trans Fat 0.8 g

Cholesterol 447.6 mg149.2%

Sodium 8070.4 mg336.3%

Total Carbohydrates 246 g82%

Dietary Fiber 67.3 g269%

Sugars 44.2 g

Protein 156 g311.7%

Vitamin A 196.3% Vitamin C 674.1%

Calcium 69.5% Iron 176.2%

*Based on a 2000 Calorie diet

Sausage Ratatouille Recipe