Use up the last of your summer vegetables with a spin on this classic dish that’s both simple and hearty – Italian sausage ratatouille.
Imagine sausage crisped up in bacon fat and popping with sweet and spicy hints of fennel, anise, and pepper. The magical melody of eggplant, zucchini, bell peppers, and tomatoes. A sprinkle of fresh thyme. One layer of vegetables after another, baked until the flavors soften and come together.
Pair Italian sausage ratatouille as a side dish for Spaghetti Squash and Clams (AIP) for a little surf, turf, and ultimate nutrient-density.
Italian Sausage Ratatouille
- 1h 5m
- 1 lb Italian sausage
- 1 tbsp. bacon fat
- 1 large onion
- 5 cloves garlic
- 2 tbsp. fresh thyme, (or herbs of your choosing)
- 1 large eggplant
- 2 summer squash, and/or zucchini
- 3 bell peppers, (any color)
- 2 pt cherry tomatoes
- extra virgin olive oil
- coarse sea salt, to taste
- Preheat oven to 425F.
- Remove sausage from casing. Saute over medium high heat in fat. Set aside.
- Chop the onion and mince the garlic. Chop herbs. Wash the eggplant and summer squash and/or zucchini and chop into 1 inch chunks. Deseed and chop up the bell peppers. Wash but leave the cherry tomatoes whole.
- Layer in a casserole dish starting with onions, then eggplant and peppers, squash, and finally cherry tomatoes.
- Douse with a generous serving of olive oil.
- Sprinkle with herbs, garlic, salt, and pepper.
- After the veggies have roasted for about 30 minutes add the sausage and continue cooking for about 15 minutes, or until veggies are tender.
- Serve immediately, or cool and refrigerate, allowing the flavors to mingle before serving.