Italian Sausages with Ratatouille

My father loves ratatouille and Italian sausage, so when he saw a recipe in a magazine that combined the two, he was inspired to create his own version. This is a great way to use up last-of-the-season garden vegetables.

Italian Sausages with Ratatouille Recipe

Ingredients

• Olive oil
• 1 medium chopped onion, roughly chopped
• 2 cloves garlic, thinly sliced
• 1/2 pound of zucchini, cut into 1/2-inch dice
• 1 small eggplant, unpeeled, cut into 1/2-inch dice (1 lb or less)
• 1/2 red bell pepper, cut into 1/2-inch dice
• 1/2 green bell pepper, cut into 1/2-inch dice
• 1/2 yellow bell pepper, cut into 1/2-inch dice
• 1 pound of fresh tomatoes, skinned and chopped (or 1 14.5-oz can diced tomatoes)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 3/4 pound of sweet or old fashioned Italian sausages (you can use hot, but if you do, don't add the red pepper flakes)
• 4 sprigs of thyme
• 1 sprig of rosemary

Read More: Italian Sausages with Ratatouille