Sausage and Ratatouille Stew with Zingy Herb Salsa

Cook Time 1 hour 15 minutes

Servings 4


8 lamb sausages (or any other sausage)

1 onions, diced

2 capsicum (red and green), diced

1 eggplant, cut into cubes

2 small zucchini, cut into cubes

4 ripe tomatoes, chopped

2 garlic cloves, finely chopped

1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)

Salt & pepper

Herb salsa

¼ bunch coriander including stalks, finely chopped

¼ bunch parsley, leaves picked and finely chopped

1 green chilli, finely chopped

1 clove garlic, finely chopped

1 tsp. ground cumin

½ tsp sweet smoked paprika

1 tbsp red wine vinegar

250ml Extra Virgin Olive Oil


Add 1 tablespoon of the extra virgin olive oil to a large sauté pan over a medium heat and add the onions and capsicum and cook for a 3-4 minutes to soften. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper. Stir the vegetables and place the lid on and cook for 35-40 minutes or until the vegetables a tender. This can be made up to 2-3 days ahead of time.

For the herb salsa combine all of the ingredients including the remaining extra virgin olive oil and season with salt and pepper.

Preheat a BBQ, hotplate or pan. Cook the sausage for 10-12 minutes or until cook through.

To serve, spoon the ratatouille into a large shallow platter. Arrange sausages on top and drizzle over the herb salsa.


Sausage and Rosemary Focaccia


Sausage and Eggplant Cannelloni Timballo