Ratatouille With Italian Chicken Sausage Recipe

Name: Ratatouille With Italian Chicken Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. Italian chicken sausage *; 1/2 c. olive oil, split; 1 large eggplant; 3 medium zucchini, sliced on bias; 1 jumbo Spanish onion, chopped; 1 medium green pepper, julienne; 1 medium red pepper, julienne; 1 medium yellow pepper, julienne; 1/2 bunch fresh parsley, minced; 2 cloves garlic, minced; 2 (28 oz.) cans whole peeled tomatoes in juice; 1 1/2 tsp. sweet basil; 1 1/4 tsp. seasoned salt, split; 3/4 tsp. dill weed; 1/4 c. all-purpose flour; 1/2 c. fresh grated Parmesan cheese

Servings: persons

2 lb. Italian chicken sausage *
1/2 c. olive oil, split
1 large eggplant
3 medium zucchini, sliced on bias
1 jumbo Spanish onion, chopped
1 medium green pepper, julienne
1 medium red pepper, julienne
1 medium yellow pepper, julienne
1/2 bunch fresh parsley, minced
2 cloves garlic, minced
2 (28 oz.) cans whole peeled tomatoes in juice
1 1/2 tsp. sweet basil
1 1/4 tsp. seasoned salt, split
3/4 tsp. dill weed
1/4 c. all-purpose flour
1/2 c. fresh grated Parmesan cheese

1
Cut Italian chicken sausage into 1-inch chunks.
2
(Sausage is quite soft.
3
It may be easier to cut partially frozen.)
4
Saute sausage in 1/4 cup olive oil until lightly browned.
5
Drain.
6
Trim and wash eggplant.
7
Slice.
8
Sprinkle with seasoned salt.
9
Cut into bite-size pieces.
10
Trim and wash zucchini, onions and peppers. Slice.
11
Saute peppers and onions in 1/4 cup olive oil until crisp-tender (about 10 minutes).
12
Add parsley, garlic, basil, dill and 3/4 teaspoon seasoned salt.
13
Toss eggplant and zucchini with flour seasoned with 1/2 teaspoon seasoned salt.
14
Dice tomatoes (reserving juices).
15
Add tomatoes and juice to sauteed peppers and onions.
16
Add sauteed chicken sausage.
17
Add eggplant and zucchini. Mix throughly, but do not break up individual items.
18
Simmer, stirring constantly, for about 30 minutes.
19
Cook until vegetables are tender, but do not mash.
20
Blend in Parmesan cheese.
21
Simmer about 10 minutes longer.
22
Be careful not to scorch.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lb. Italian chicken sausage *, 1/2 c. olive oil, split, 1 large eggplant, 3 medium zucchini, sliced on bias, and more.

Yes, Ratatouille With Italian Chicken Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille With Italian Chicken Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions