Ratatouille with sausage and tomato cream sauce
A native to France dish with an Italian twist is (almost) never a bad idea.
Tools
Ingredients
Serving
1/2
egg plant
1
zucchini
1
summer squash
3
roma tomatoes
8
brussels sprouts
1
red onion
5
garlic cloves
10
asparagus
2 tbsp
olive oil
450 g
Italian sausage
60 ml
white wine
450 ml
tomato sauce
2 tbsp
oregano
1 tsp
red pepper flakes
235 ml
single cream
170 g
shredded mozarella
1/2 tsp
salt
1/2 tsp
ground black pepper
Step by step
Preheat oven to 175°C.
Attach the slicing blade to the Food Processor and secure lid. Turn unit on high and put eggplant, zucchini, summer squash, roma tomatoes and brussel sprouts into the feed tube. Use food pusher to slice all vegetables. Keep brussel sprouts separated and set everything aside.
Use the shredding blade to shred mozzarella cheese on low, set aside.
Heat a saute pan and add sausage, cook thoroughly and remove from pan.
Add olive oil to saute pan. Then add diced red onion and asparagus, minced garlic along with the brussel sprouts and cook on medium-high heat until vegetables are tender about 5 to 7 minutes. Add sausage to vegetables and add wine to deglaze the pan. Add tomato sauce, cream, basil, oregano and red pepper flakes and cook down until most of the liquid has reduced to half, about 15 minutes.
To assemble, put italian sausage mixture in bottom of a heavy round casserole dish. Starting from the outside layer eggplant, zucchini, summer squash and tomatoes in a circular pattern over sausage mixture. cover vegetables with cheese and bake for 20 minutes.