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Ratatouille Provençal with Sweet Italian Sausage

Bob’s version of this French classic highlights eggplant, tomatoes, and Herbes de Provence simmered to creamy, aromatic perfection.
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Servings 6
Calories 625 kcal

Ingredients
  

  • 2 pounds Italian sausage sweet
  • 1 large eggplant cut into 1″ cubes
  • 1 large yellow onion cut into 1″ cubes
  • 2 medium bell peppers green, yellow or red, cut into 1″ inch pieces
  • 2 medium zucchini cut into 1″ pieces
  • 2 medium yellow squash cut into 1″ pieces
  • 2 teaspoons kosher salt
  • 3 large plum tomatoes coarsely chopped
  • 4 cloves minced garlic
  • 1/2 cup white wine
  • 15 ounces crushed tomatoes
  • 1 tablespoon Herbes de Provence
  • 1/2 teaspoon sugar
  • Fresh basil and parsley if desired

Instructions
 

  • Place eggplant and zucchini in a colander, sprinkle with salt and let drain in the sink for about 30 minutes.
  • In a large dutch oven, cook sausage over medium heat until no longer visibly pink; drain.
  • Remove and cut into 1/2-inch slices. In same pan, fry the slices until all pieces are golden brown. Remove from pan and set aside.
  • Pat the eggplant dry with a paper towel.
  • In same Dutch oven used for frying sausage, add another tablespoon of olive oil, and heat over medium-high heat
  • Add the eggplant, reduce to medium heat, and cook 3-4 minutes or until beginning to soften and are lightly browned. Transfer to a bowl.
  • Refresh oil as needed. Add zucchini and yellow squash and cook 3-4 minutes or until beginning to soften and are lightly browned. Transfer to the bowl with the eggplant.
  • Refresh oil if needed. Add the onion and cook 4-5 minutes or until the onions begin to soften, adjusting the heat as necessary so the onions don’t burn. Add minced garlic and sauté a minute or two longer.
  • Add the red bell peppers and continue cooking another 3-4 minutes or until beginning to soften.
  • Add chopped tomatoes and cook 1-2 minutes.
  • Add wine, bring to a boil, and cook 1-2 minutes.
  • Add crushed tomatoes, sugar, and Herbes de Provence.
  • Return eggplant, zucchini, and yellow squash to the pot, reduce heat to medium-low and simmer covered 25-30 minutes or until vegetables are tender.
  • Season with salt and pepper to taste.
  • Serve with minced fresh basil and/or minced fresh parsley.
Keyword Eggplant, Farmer’s Market, Italian Sausage, Soups & Stews, Tomato, Vegetables, Zucchini