See Also: Sausage Ratatouille(recipes)
Ratatouille Pot Pie(recipes)
ratatouille(dictionary)
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Three Mushroom Ratatouille(recipes)
Grilled Ratatouille(recipes)
Ratatouille Stir-Fry(recipes)
Pasta with winter ratatouille(recipes)
Heston Blumenthal' s ratatouille(recipes)
Balsamic-Herb Ratatouille(recipes)

Sausage Ratatouille (recipes)




Yield: Makes 4 servings



Ingredients:



2tablespoons olive oil, divided

1medium leek, white part only, diced

1clove garlic, minced

1small eggplant, cut into 1-inch cubes (about 1-1/2 cups)

2cups sliced mushrooms

1red bell pepper, cored, seeded and chopped

1pound mild Italian sausage, casings removed

1/2cup chicken broth

1/2teaspoon dried oregano leaves

1/4teaspoon salt

1/4teaspoon dried thyme leaves

1/4teaspoon black pepper









Preparation:





1.Heat 1 tablespoon olive oil in large skillet. Add leek and garlic; cook and stir 5 minutes over medium heat or until leeks are tender. Add remaining oil, eggplant, mushrooms and bell pepper; cook and stir 5 minutes or until eggplant and bell pepper are just tender. Remove from skillet and set aside.2.Into same skillet, crumble sausage. Cook and stir 5 minutes over medium-high heat or until sausage is browned. Pour off fat. Pour broth into skillet; cook 1 minute, scraping up any browned bits. Return vegetables to skillet. Add oregano, salt, thyme and black pepper. Cover and simmer 5 minutes.









Nutritional Information:







Serving Size: 1-1/2 cups







Protein

18 g







Fiber

2 g







Carbohydrate

10 g







Cholesterol

77 mg







Saturated Fat

11 g







Total Fat

33 g







Calories from Fat

72 %







Calories

432







Sodium

900 mg









Dietary Exchange:







Meat

2







Vegetable

2







Fat

6