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1
Heat about 2-3 tablespoons of olive oil in a large, heavy based dutch oven.
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2
Add the onions and peppers and saute until the onions just start to go transparent.
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3
Remove these from the pan and set aside.
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4
Add a little more olive oil to the pan and add the eggplant and zucchini.
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5
Saute these together for 8-10 minutes.
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6
Remove these from the pan and set aside.
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7
Deglaze the pan with the red wine and balsamic vinegar.
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8
Add the garlic, bay, thyme and sugar and allow this to simmer until the wine is reduced by about half.
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9
Add the tomatoes and simmer until the tomatoes start breaking down.
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10
Return all the veggies to the pan, add the mushrooms and simmer on low for about 30 minutes, stirring occasionally and adjusting the flavor, as needed, with salt, pepper and/or sugar.
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11
While the Ratatouille/Gumbo is simmering, take the turkey sausage and place in a frying pan with about 1/4 cup of water or other liquid (I use beer, of course) and cook over medium heat, flipping occasionally, until done (about 10-15 minutes) Slice the sausages into rings about 1 cm.
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12
thick.
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13
Add the sausage rings and the chicken to the Ratatouille/Gumbo and simmer everything together until the chicken is warmed all the way through.
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14
Serve over polenta, mashed potatoes, rice, noodles or whatever your fancy is.
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15
Although I'm gluten intolerant, I'm relatively sure that crusty bread would be heavenly with this.
