Ingredients50 m servings 497
- Preheat oven to 450 degrees F.
- Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Add sausage and cook 2-3 minutes until beginning to brown; remove from pan using a slotted spoon.
- Add sweet potato to pan; cook 5-6 minutes, stirring frequently, until lightly browned. Add remaining 2 tablespoons oil, eggplant, and shallots; cook 4-5 minutes, stirring frequently until slightly softened. Stir in zucchini, tomatoes, salt, pepper, and browned sausage.
- Transfer skillet to preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.
Per Serving: 497 calories; 38 29.3 13.9 52 1538 Full nutrition
ReviewsRead all reviews 7
Oh my goodness!!!! I have never made ratatouille before but this was the best dish I have ever made. Besides, cornbread waffles....
I needed a quick recipe with sausage and this was amazing! I put this over veggie spaghetti. I didn’t have sweet potato or eggplant so I used zucchini, cherry tomatoes and spinach. It is a hit! ...
I made this NEVER having it in my life.. I won’t lie I have not ever liked sweet potatoes but made this exactly as recipe called for figuring I would give something new a try... It was FANTASTIC...
Added herbs de provence and roasted garlic and garlic oil just prior to roasting.
Fabulous meal! Although I did not have any sweet potatoes I made this last night for dinner. Honey said "Make this again please!"
Just made it and We were pleased with the results. I will add a little basil with the salt and pepper next time.