Sunday, September 1, 2013

Ratatouille & Sausage Pasta

The garden is finally producing daily and we have a bounty of zucchini, eggplant, beets, cucumbers, tomatoes, peppers, kale and chard.


To honor this bounty I made this flavorful dish using the beautiful zucchini and Asian eggplant from our garden.

 Ratatouille & Sausage Pasta

This is a beautiful dish, that celebrates the abundance of fresh garden vegetables and it comes together fast enough to be an easy weeknight meal.

Filled with veggies, we served ours with a fresh baked (take & bake) Ciabatta loaf cut and slathered with butter. 
Make it totally meatless and forgo adding the sausage, making it vegetarian but an awesome meal as well!!

8-12 oz. pasta (any short variety will work here)
8 oz. Polish, Kielbasa sausage link, sliced into 1/2" coins
2 cups chopped zucchini
1-2 cups chopped Eggplant
1 onion, diced
1 tsp salt & pepper
2 garlic cloves, pressed or micro-planed
4 oz. sliced Mushrooms (opt.)
14 oz. can Tomatoes (diced, whole, pureed, doesn't matter)
1-2 cups shredded Italian blend cheese 
2 tbsp Basil, sliced (If using dried only use about 1 tsp)
Parmesan Cheese

  1. Cook Pasta according to al dente directions and place in a buttered or sprayed casserole dish.
  2. Meanwhile, in a large saute pan, cook the sausage until browned on both sides, about 8-10 minutes. Using a slotted spoon, remove to a plate and set aside.
  3. Place onions, zucchini, eggplant and mushrooms in pan and saute until slightly softened, seasoning with salt and pepper. About 6-8 minutes. 
  4. Add in , garlic, basil and tomatoes and continue to cook about 10 minutes. 
  5. Add in sausage and stir to combine. 
  6. Pour mixture over the top of pasta evenly. Cover tightly and heat in the oven for 15-20 minutes (or microwave for about 8 mins.).
  7. Remove cover and sprinkle cheese all over, set aside for 8-10 mins and allow cheese to melt. 
  8. Serve with additional Parmesan cheese if desired. 


This recipe is shared on My Link Parties