Sausage and Ratatouille Stew with Zingy Herb Salsa
Cook Time 1 hour 15 minutes
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
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.