Ratatouille With Sausage And Chickpeas Recipes

RATATOUILLE WITH SAUSAGE

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

RATATOUILLE WITH CHICKPEAS

Steps:

• Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir garlic until very fragrant, about 1 minute. Reduce heat to low; stir onion and bell peppers into garlic. Cover pot and cook, stirring occasionally, until onion softens, about 5 minutes. Remove lid; cook and stir until all liquid has evaporated and onion begins to brown, about 2 minutes.
• Stir tomatoes into onion mixture; cover and simmer until tomatoes release their liquid, about 5 minutes. Stir tomato sauce, eggplant, zucchini, chickpeas, parsley, basil, and thyme into tomato mixture; season with salt and pepper.
• Cover pot with a lid; cook until vegetables are tender, about 40 minutes. Remove lid and simmer ratatouille, uncovered, until thick, about 5 minutes; adjust salt and pepper to taste.

RATATOUILLE WITH SAUSAGE AND CHICKPEAS

Steps:

• In a large pot, heat olive oil over medium-high. Brown chicken sausage, turning often, 8 to 10 minutes. Remove; cut into 1/2-inch rounds.
• In same pot, bring Ratatouille, chickpeas, and chicken broth or water to a boil; reduce heat. Simmer until heated through, 5 minutes.
• Return sausage to pot; stir in basil.

SAUSAGE RATATOUILLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

RATATOUILLE AND SAUSAGE POTPIE WITH CORNMEAL BISCUITS

Steps:

• For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
• For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
• Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
• Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
• Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
• Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

RATATOUILLE WITH ITALIAN SAUSAGE

Steps:

• Boil sausages in water until fully cooked.
• Cool and cut into slices.
• Prepare vegetables while sausage is cooking and cooling.
• In a large skillet or wok, heat oil.
• Add onion and garlic.
• After 5 minutes add eggplant.
• After 5 minutes add bell pepper.
• After 5 minutes add zucchini.
• After 5 minutes add mushrooms.
• After 5 minutes add can of tomatoes, seasonings, and sausage.
• Heat through and serve.

CHICKPEA AND FENNEL RATATOUILLE

Steps:

• Heat the oven to 425 degrees. Combine all ingredients except oil, chickpeas and herbs in a large roasting pan. Drizzle with oil and toss to combine.
• Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
• Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.

OVEN-BAKED RATATOUILLE & SAUSAGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
• Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
• Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

RATATOUILLE WITH CHICKPEAS -- CROCK-POT

Steps:

• In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
• Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
• Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.