OPEN KITCHEN with NATHAN SCOTT
Ratatouille with Sausage
Served on a bed of soft polenta, this is a delicious and simple meal that everyone is sure to enjoy.
Serves 4 to 6
|1||medium eggplant, trimmed and cut into ¾-inch chunks|
|Kosher salt and freshly ground black pepper|
|1||pound sweet Italian sausage links|
|Extra-virgin olive oil, as needed, plus more for garnish|
|1||large yellow onion, peeled and cut into ¾-inch cubes|
|1||can (15 ounces) whole tomatoes in juice|
|2||bell peppers, trimmed and cut into ¾-inch chunks|
|8||cloves garlic, peeled and minced|
|1||medium zucchini, trimmed and cut into ¾-inch chunks|
|1||large sprig fresh thyme|
|¼||cup fresh basil leaves, chopped, plus more for garnish|
|1||tablespoon balsamic vinegar, or to taste|
Toss eggplant with 1 teaspoon salt. Place in a colander and set aside to drain of excess liquid.
- Meanwhile, in a stockpot, brown the sausage, turning often, until golden on all sides, about 3 to 4 minutes. Remove the sausage from the pot and set aside. Reduce the heat to low and return the stockpot and sausage drippings to the heat. If necessary, add some olive oil to the stockpot to make about 2 tablespoons of grease in the pot. Add the onion and cook, stirring occasionally, until the onion has caramelized to a deep golden brown, 10 to 15 minutes.
- Increase the heat to medium and add the tomatoes. Cook, stirring often, until the tomatoes’ liquid has evaporated. Add in the bell peppers and garlic. Cook an additional 3 to 4 minutes.
- Return the sausage to the stockpot, along with the eggplant, zucchini, and thyme. Partially cover the pot and simmer until the vegetables are tender and the sausage is cooked through, about 15 minutes. Remove from the heat and stir in the basil leaves and vinegar. Season to taste with salt and black pepper, and garnish with a drizzle of additional olive oil.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen