Recipe: Aunt Aileen's Ratatouille
Description: When my kids were young, we had lunch once a week with my grandmother, mom sisters and aunts. This is one of my favorite &quot;Gramma Day&quot; recipes.
Note:This can be made in one large skillet and baked in one large casserole. The cooking times will be a little longer.
Ingredients: [{"text": "4 Italian sausages"}, {"text": "4 tablespoons olive oil"}, {"text": "1 large onion, sliced"}, {"text": "2 garlic cloves, finely chopped"}, {"text": "1 large green pepper, cubed"}, {"text": "1 large red pepper, cubed"}, {"text": "1 medium eggplant, peeled, cut into bite-sized cubes"}, {"text": "2 medium zucchini, halved, sliced"}, {"text": "1 bay leaf, crushed"}, {"text": "1/4 cup fresh parsley, finely chopped"}, {"text": "1 tablespoon basil"}, {"text": "1/2 teaspoon thyme"}, {"text": "2 -3 fresh tomatoes, cut in 1-inch cubes"}, {"text": "shredded mozzarella cheese"}]
Instructions: Cook sausage links and set aside.
Using 2 skillets heat 2 T. olive oil in each.
Place 1/2 the onions, garlic and red and green peppers into each skillet.
Stir-fry the vegetables for 2 to 3 minute.
Remove one skillet from heat.
Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes.
Return second skillet to heat; add sliced zucchini and stir-fry 1 minute.
Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper.
Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes.
Spoon portions from both skillets into individual ovenproof dishes.
Top with a generous layer of mozzarella cheese.
Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly.
Serve with hot French bread.
