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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A slightly different take on an old favorite. You can omit the boudin for a vegetarian side dish. Ingredients:
1 cup diced eggplant |
1/2 cup diced zucchini |
1/2 cup diced yellow squash |
1 cup diced ripe tomato |
1/2 cup sliced black olives |
1/2 cup olive oil |
1 lb boudin sausages, sliced |
1 cup chopped onion |
1 cup chopped celery |
1/4 cup chopped red bell pepper |
1/4 cup chopped yellow bell pepper |
1/4 cup diced garlic |
2 cups tomato sauce |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 teaspoon dried oregano |
salt and pepper |
1 dash hot sauce |
Directions:
1. Pre-heat oven to 375°F.
2. In a large frying pan, heat olive oil and saute the boudin until it is golden brown.
3. Remove and set aside.
4. Add onions, celery, peppers and garlic to the pan.
5. Saute until vegetables wilt, 3 to 5 minutes.
6. Add eggplant, zucchini, squash, tomatoes, olives, and boudin.
7. Blend well, and saute 30 minutes, stirring occasionally.
8. Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well.
9. Season to taste with hot sauce, salt and pepper.
10. Continue to cook another 10 minutes.
11. Remove from heat and transfer the ratatouille into an oven-proof baking dish.
12. Bake, uncovered, for 30 minutes.
13. Serve as side dish.
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