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White dish of ratatouille with Italian sausage

Ratatouille with Italian Sausage

Anne Murphy
Add Italian Sausage to Ratatouille for a different skillet meal starring the glorious vegetables available in high summer!
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 1 lb. sweet Italian Sausage
  • 1 large onion
  • 1 medium zucchini roughly 14 oz.
  • 2 small or i medium eggplant roughly 12 oz.
  • 1 28 oz can diced tomatoes


  • Place a large skillet over heat. Crumble Italian sausage into pan, stir to start to brown. Lower heat to render out fat and let meat brown.
  • Dice onion, add to pan. Stir to coat with fat, then saute until onion softens and starts to turn color.
  • Cut zucchini and eggplant into bite sized pieces. Add to pan and stir. Add can of tomatoes.
  • Optional:add 1/4 c water, if you want a sauce.
  • Simmer 20-30 minutes until vegetables are soft and flavor melds.
  • Serve at once. If you choose, spoon any liquid into a sauceboat to pass separately.
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