Sausage Ratatouille

Recipe Ingredients

1/2 lb	227g / 8oz	Eggplant - cut into
1		Cubes
1/2 lb	227g / 8oz	Mushrooms - quartered
1		Summer squash - diced 3/4in
1		Zucchini - diced 3/4 inch
1		Red pepper - diced 3/4 inch
1		Yellow pepper - diced 3/4 in
1		Onion - diced (1 cup)
2 tablespoons	30ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 lb	454g / 16oz	Hot italian sausage
3/4 cup	177ml	Chunky spaghetti sauce

Recipe Instructions

1. Preheat oven to 400F. In large, shallow roasting pan, combine vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur until vegetables are coated. Bake 30 minutes, stirring once.

2. In large nonstick skillet, combine sausage and 1 cup water; boil.

3. Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise into 1/2-inch slices. In skillet, over medium-high heat, lightly brown sausage 5 minutes.

4. Add sauce; mix. Add to vegetables; bake 15 minutes or until vegetables are tender.

Source:
Taste of Home, Dec/Jan '94, p. 59

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