No rats under the chef’s hat here. Just delicious tangy flavours with an Italian twist for this humble French dish, ratatouille.
40 min
Serves 4
Medium
what you need
1 pack Three Aussie Farmers Farmhouse Style Sausages, sliced
50ml olive oil
1 brown onion, minced
2 garlic cloves, minced
200g crushed tomatoes
1 tsp. dried oregano
1 tsp. dried basil
1 red capsicum, diced
1 yellow capsicum, diced
2 eggplants, sliced
2 zucchinis, sliced
4 yellow squash, sliced
3 tomatoes, sliced
Basil, to serve
Salt and pepper, to serve
how to make it
Pre-heat fan forced oven to 220OC.
Heat 1 Tbsp. of the oil in a fry-pan over med heat and cook the onions and garlic until soft. Add the crushed tomatoes and herbs, then stir for 3 mins. Add the capsicums and cook until the capsicum is soft. Pour the sauce into a deep baking dish and spread around the base.
Start to layer a piece of eggplant, zucchini, squash, tomato and sausage half on top of each other in the baking dish. Continue to layer in a spiral pattern until the baking dish is full. Brush with remaining olive oil and season with salt and pepper. Bake for 20 mins.
Sprinkle basil over the top.
Serve and enjoy.
TIPS
This dish is great for using up any leftover vegetables, try adding sweet potato, fennel bulb or leeks for something different!
Three Aussie Farmers Pulled Pork
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
