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.
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.