Sausages with Ratatouille

Prep Time: 15 minutes
Total Time: 45 minutes
Yield: Makes 4 servings

Ingredients

• 2  tablespoons  olive oil
• 1  medium yellow onion, roughly chopped
• 1  small eggplant, unpeeled, cut into a 1/2-inch dice
• 1  red bell pepper, cut into a 1/2-inch dice
• 1  yellow bell pepper, cut into a 1/2-inch dice
• 2  cloves garlic, thinly sliced
• 1  14.5-ounce can diced tomatoes, undrained
• 1 1/2  teaspoons  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  red pepper flakes
• 4  Italian sausages
• 1/2  cup  fresh flat-leaf parsley, finely chopped, plus sprigs

Preparation

Heat oven to 400° F.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the eggplant and bell peppers and cook for 3 minutes. Add the garlic, tomatoes and their juices, salt, black pepper, red pepper, and 1/4 cup water and bring to a boil. Nestle the sausages in the skillet, spooning the vegetables over them. Transfer to oven and cook, uncovered, until the sausages are cooked through, about 30 minutes. Stir in the chopped parsley. Divide the sausages and ratatouille among individual plates and add the parsley sprigs.

Tip: This dish has flavor to spare, so you don't need all the sodium that comes in a standard can of tomatoes. Try using a brand with no added salt instead.

Nutritional Information

Calories:

254 (50% from fat)

Fat:

14g (sat 3g)

Protein:

16g

Carbohydrate:

17g

Fiber:

5g

Cholesterol:

25mg

Sodium:

1,367mg