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Spiced ratatouille with sausages
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Elevate sausages with tomato paste ratatouille.
Ingredients:
  • 36.40 gm olive oil
  • 1 medium red onion, cut into thin wedges
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 800g butternut pumpkin, peeled, cut into 3cm cubes
  • 1 baby eggplant, quartered lengthways, chopped
  • 1 small red capsicum, cut into 2cm pieces
  • 2 small zucchini, halved, thickly sliced
  • 575g jar napoletana pasta sauce
  • 600g beef sausage
  • Roughly chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Stir in cumin and coriander, cook until fragrant, about 1 minute. Increase heat to medium-high and add pumpkin. Cook and stir until pumpkin starts to soften, about 5 minutes.
  • Combine eggplant, capsicum, and zucchini with the onion mixture. Cook and stir for 2-3 minutes until the eggplant softens slightly. Pour in the sauce and 1/4 cup of cold water. Bring to a boil, then reduce heat and simmer partially covered for 30-40 minutes until the pumpkin is tender.
  • Preheat a barbecue plate or chargrill over medium-high heat. Grill sausages, turning occasionally, for 8 to 10 minutes or until they are fully cooked.
  • Plate the sausages, top with eggplant mixture, sprinkle with parsley, and serve.

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