John Myers
Ratatouille with Fennel Sausage
The perfect ratatouille with fennel sausage recipe with a picture and simple step-by-step instructions.
- 1 Eggplant fresh
- 1 Zucchini
- 2 Paprika
- 5 middle Tomatoes
- 1 Red Onion
- 2 Garlic cloves
- 2 Branches Rosemary
- 2 Branches Thyme
- Vegetable stock
- 3 Fennel sausages
- Balsamic vinegar
- Sugar
- Black pepper from the mill
- Salt
- 0,5 bunch Leaf parsley
- Olive oil
- 2 tbsp Tomato paste
- Cut the aubergine into approx. 0.5 cm thick slices and then place them on kitchen paper, season with salt and leave to stand for approx. 20 minutes. Then dab the resulting liquid well with kitchen paper and then quarter the slices.
- Quarter the zucchini and cut into slices. Peel the peppers with the peeler and then cut into bite-sized pieces. Quarter the tomatoes, drain them and cut them into fillets, collecting the seeds and juice. Halve the onion and cut into strips, cut the garlic into fine strips.
- Now heat some oil in a saucepan and then sauté the onion and garlic until translucent, then add the peppers and sauté for about 3 minutes while turning. Now add the zucchini and aubergine and sauté for a few minutes while turning. Now add the tomato paste, the tomato fillets, the juice and the seeds. Now fill up with enough vegetable stock that the vegetables are barely covered. Add the thyme and rosemary and let everything simmer over a low heat for about 15 minutes.
- In the meantime, cut the fennel sausage into pieces approx. 3 cm thick and sear them in hot fat in a pan.
- After the 15 minutes, season the ratatouille with salt, pepper, sugar and a little balsamic vinegar, add the fried fennel sausage and let it steep again for 5 – 7 minutes with the lid closed. Chop the parsley and add just before serving. Freshly baked ciabatta and baguette go well with this.
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