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| Ingredients and a cup of tea |
I realize this is more of a winter meal but spring can have its chilly days too when you want a hearty bowl of something warm and mildly spicy that doesn't take all day to make. This would be that kind of meal. If you prep the veggies earlier, it's even faster.
The recipe calls for garlic and onions. Of course, as I began making this I realized that I was out of both of those. So I substituted garlic powder and onion powder. Granted, the dish tastes far better with the actual garlic and onions but in a pinch, powder works.
Ratatouille
2 tbsp olive oil
2 cloves garlic, crushed
1 medium onion, diced
1 medium eggplant, peeled and cubed
1 yellow squash, cubed
2 zucchinis (or as my grocery store insists on calling them: green squash), cubed
2 bell peppers, seeded and cubed
1 package sliced mushrooms
1 large can diced tomatoes
1 tbsp basil
1 tsp thyme
3/4 cup good red wine (if you wouldn't drink it, don't cook with it)
1 package Italian hot sausage
In a small saute pan, cook sausage over medium heat until cooked through.
Meanwhile, in a stock pot, combine olive oil with garlic and onions. Cook over medium heat until onions are golden and garlic is fragrant (about 2 minutes) Add eggplant, squash, zucchini, bell peppers and mushrooms. Stir to combine and cook for two minutes more. Add can of tomatoes, red wine, basil and thyme. Stir, cover and simmer for about fifteen minutes, stirring occasionally.
When sausage is cooked through, slice into bite size pieces and add to stock pot, stirring well, remove cover and simmer for five more minutes.
When veggies are soft (after about twenty minutes) and stew is fragrant, remove from heat.
Serve as is, or covered in Parmesan cheese or over rice. This could even be tossed with angel hair pasta. It's very versatile. According to Mike, it also makes a great lunch the next day.
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