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Sausage Ratatouille

  • 1 small eggplant
  • 1 tbsp. salt
  • 3/4 lb. (375g) hot or sweet Italian sausage
  • 1-3 tbsp. olive oil
  • 1 medium red or white onion
  • 2 small sweet peppers, seeded
  • 2-3 garlic cloves, crushed
  • 2 zucchini
  • 28-oz can whole plum tomatoes,drained
  • 1/4 cup fresh parsley (optional)
  • 2 tbsp. fresh basil, chopped or 1 tsp. dried
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup pesto (optional)

Makes 4 servings. Cut eggplant into 1 inch cubes. Place in a sieve set in a bowl. Sprinkle with salt and stir until evenly coated. Let sit for at least 10 minutes while preparing remaining ingredients. This will allow bitter juice from eggplant to drain off. Slice sausage into 1 inch pieces. Then pour 1 tbsp. olive oil into a large wide frying pan set over medium high heat. Add sausages and cook for about 3 minutes, turning occasionally until well browned. While sausages are cooking, slice onion into 1 inch pieces. As soon as sausages are browned, add sliced onion to pan and reduce heat to medium. Then cut sweet peppers into 1 inch pieces. As soon as peppers are sliced, stir into onion-sausage mixture. Remove eggplant from sieve, rinse off salt and pat dry. Stir into sausage mixture along with garlic, adding more oil if needed. Slice zucchini into 1/4 inch slices. Add to pan. Saute 1 minute. Add tomatoes, herbs, and pepper. Stir well and bring to a boil. Turn heat to low. Cover and simmer for 20 minutes to develop flavours, stirring occasionally. Place app. 1 tsp. pesto on top of each serving and serve with crusty bread.

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