Rosemary Sage & Parsley Sausage Ratatoille
- Chop the onion and garlic. Clean the bell pepper, cut into small strips.
- In a large cooking pot with thick bottom, put in olive oil, onions and chopped garlic. After a few minutes add in the bell pepper. Cover to keep in the moisture. Cook for 20 minutes, stirring frequently, and add olive oil as necessary.
- Now add tomatoes, and herbs. Be generous with herbs. Add a small tub of tomato paste. Stir well and cook for another 15 minutes.
- Cut the eggplant and courgettes into thumb size chunks. Add the eggplant and zucchini to the pot. Cook covered over a low heat for 30 minutes.
- In a separate fry pan brown our sausages cut into similarly sized chunks in olive oil. Once these have a crispy browned outer they wont get soggy in the vegetable mix. Add them in at the very end and mix well.
Our Rataouille is a great dinner meal and an even better cold left-over the next day.You choose how chunky you want it to be by allowing it to cook longer.
Ingredients
Two cans of crushed tomato
1 or two eggplant depending on size.
2 Courgettes
2 Red bell peppers
1 kg onion
6 cloves garlic
Herbs basil,thyme, parsley
olive oil
salt, pepper
140 g tomato paste
1 pack Gourmet Bean Supreme Rosemary, Sage & Parsley Sausage.