Sausage and ratatouille stew with zingy herb salsa
Add 1 tablespoon of the oil to a large sauté pan over a medium heat and add the onions and capsicum and cook for 3-4 minutes to soften.
- 250 ml olive oil, divided
- 1 onion, diced
- 2 capsicum (red and green), diced
- 1 eggplant, cut into cubes
- 2 small zucchini, cut into cubes
- 4 ripe tomatoes, chopped
- 1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)
- 2 garlic cloves, finely chopped
- salt and pepper
- 8 lamb sausages (or any other sausage)
- ¼ bunch coriander including stalks, finely chopped
- ¼ bunch parsley, leaves picked and finely chopped
- 1 green chilli, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- ½ tsp sweet smoked paprika
- 1 tbsp red wine vinegar
- Add 1 tablespoon of the oil to a large sauté pan over a medium heat and add the onions and capsicum and cook for 3-4 minutes to soften. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper. Stir the vegetables and place the lid on and cook for 35-40 minutes or until the vegetables a tender. This can be made up to 2-3 days ahead of time.
- For the herb salsa combine all of the ingredients including the remaining oil and season with salt and pepper.
- Preheat a BBQ, hotplate or pan. Cook the sausage for 10-12 minutes or until cooked through.
- To serve, spoon the ratatouille into a large shallow platter. Arrange sausages on top and drizzle over the herb salsa.
preparation 10 minutes
cooking 40 minutes
difficulty Easy level
Ingredients
250 ml olive oil, divided
1 onion, diced
2 capsicum (red and green), diced
1 eggplant, cut into cubes
2 small zucchini, cut into cubes
4 ripe tomatoes, chopped
1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)
2 garlic cloves, finely chopped
salt and pepper
8 lamb sausages (or any other sausage)
¼ bunch coriander including stalks, finely chopped
¼ bunch parsley, leaves picked and finely chopped
1 green chilli, finely chopped
1 clove garlic, finely chopped
1 tsp ground cumin
½ tsp sweet smoked paprika
1 tbsp red wine vinegar
Instructions
Add 1 tablespoon of the oil to a large sauté pan over a medium heat and add the onions and capsicum and cook for 3-4 minutes to soften. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper. Stir the vegetables and place the lid on and cook for 35-40 minutes or until the vegetables a tender. This can be made up to 2-3 days ahead of time.
For the herb salsa combine all of the ingredients including the remaining oil and season with salt and pepper.
Preheat a BBQ, hotplate or pan. Cook the sausage for 10-12 minutes or until cooked through.
To serve, spoon the ratatouille into a large shallow platter. Arrange sausages on top and drizzle over the herb salsa.
