Ratatouille With Sausage

Ratatouille With Sausage

Learn how to make a mouthwatering Ratatouille with Sausage that is packed with flavors. This easy-to-follow recipe includes diced vegetables, aromatic herbs, and savory sausage, all cooked to perfection. Perfect for a hearty family meal or for entertaining guests.

Cuisine: ItalianDifficulty: Medium
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  • 1 Capital Garlic Sausage

  • 2 Eggplants

  • 1 Zucchini

  • 5 Tomatoes

  • 1 Onion

  • 2 Bell Peppers (Yellow & Orange)

  • 10 stocks Asparagus

  • 4 Cloves Garlic

  • 1 Mariano size splash Olive Oil

  • 1 Mariano size glug White Wine (Chardonnay)

  • 1 small pinch Sea Salt (or Kosher)

  • 1 small pinch Black Pepper

  • 1 small pinch Hot Chili Flakes (optional)

  • 1 sprig Fresh Basil

  • 1 sprig Fresh Oregano

  • 1 sprig Fresh Thyme

  • 1 small pinch Dried Greek Oregano


  • Dice all vegetables (except asparagus) into ¾” inch chunks.
  • Sauté the veggies in olive oil one at a time (in order of hardness) in a medium pan over medium heat. Season each round of veggies with a pinch of salt and a crack of black pepper to taste. It is best to start with the Eggplant & Zucchini, then the Bell Peppers, Onion, and finally Tomato. When cooking the tomato, add 4-5 cloves of roughly chopped garlic & a splash of white wine to the pan. Cook until the alcohol has evaporated.
  • As each vegetable finishes cooking, add it to a large pot over low heat. Add olive oil to keep the veggies from burning or going dry.
  • When all the vegetables are added to the large pot, add about a third of a bottle of white wine, and two tablespoons of tomato paste. Add the chopped fresh oregano & thyme to the pot, and a pinch of dried Greek oregano. Optionally add a pinch of hot chili flakes and stir well.
  • Let the vegetables stew in the wine/oil sauce for about 20-25 minutes over low heat. If the mixture looks too dry, add more olive oil.
  • In the medium pan you sautéed the vegetables with, cook a handful of trimmed asparagus with olive oil over medium-low heat. Cook until fork tender.
  • About 5 minutes before the vegetables are done stewing, lightly brown some sliced Capital Garlic Sausage in a pan with a drizzle of olive oil.
  • In a large serving dish, layer the stewed vegetables, a sprinkle of freshly chopped basil, the grilled sausage, and top with asparagus in a crisscross fashion.

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