Wednesday 25 March 2015

Pork Sausage & Ratatouille Bake

  • 1 red onion cut into wedges
  • 1 small eggplant
  • 1 large zucchini coarsely chopped
  • 2 capsicums, different colours, coarsely chopped
  • 200g punnet grape or cherry tomatoes, leave whole
  • 2 garlic cloves, thinly chopped or two tbsp minced garlic
  • Olive oil
  • 400g can diced tomatoes
  • ½ cup red wine
  • 500g GF thin pork sausages
  • ½ cup small basil leaves
  1. Preheat oven to 230°C
  2. Slice eggplant into 1cm thick pieces, layout on a board salted on both sided. Leave to sweat until sausages are cooked.
  3. In a nonstick griddle pan, cook sausages until well browned. Once cooked set aside.
  4. Pat down the eggplant with paper towel, then roughly chop
  5. Add eggplant, onion, zucchini, capsicum, grapes, tomatoes and garlic to a large plastic freezer bag. Add olive oil and shake to evenly cover all vegetables. 
  6. Add oil coated vegetables to baking tray & place in oven. Bake for 10 minutes.
  7. Remove from oven, stir through diced tomatoes and wide.
  8. Bake in oven for 10 minutes remove & stir/toss to mix sauce evenly through. Return to oven and bake a further 10 minutes.
  9. Cut sausages diagonally into two pieces. Remove ratatouille from oven, add sausages & bake for a further 5 minutes.
  10. Sprinkle with basil leaves and serve. 

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