I learnt to cook because I wanted to lose weight and needed to eat healthily, and so it’s always been a big part of my ethos to try and shove as many vegetables down my throat in as a delicious way as possible.
That’s the reason for this recipe, basically.
This easy sausage ratatouille is packed full of vegetables, in a variety of colours to give you as many anti-oxidants and vitamins as possible. It’s also got sausages in it, to really give it a chunky and satisfying texture. You need to spend five minutes chopping, ten minutes cooking and then 20 minutes doing whatever you like whilst you wait for it to be ready. Minimum effort, maximum payout. The best kind of recipe, really.
- 6 thick sausages, cut into chunks
- 2 large red onions, roughly chopped
- 1 thickly sliced aubergine
- 2 large courgettes, sliced thickly
- 2 large yellow peppers, cut into large chunks
- 2 garlic cloves
- 1 can of tomatoes
- 1 carton of pasata
- 350ml of vegetable stock
- 2 handfuls of mushrooms, quartered
- A large handful of fresh basil
- Crusty bread, to serve
- Fry the sausages for 5-10 minutes until brown. Remove from the pan and set aside
- Stir fry the onions, aubergine, courgettes, peppers and garlic for five minutes
- Add the tomatoes, the pasata and the vegetable stock. Put the sausages back in the pan. Stir to mix well and reduce the heat to medium
- Cover and simmer for 20 minutes, stirring occasionally
- Remove from the heat and, reserving a few leaves, tear the basil and stir through. Serve immediately in warmed bowls with the remaining basil on top