Ratatouille goes to Italy in this simple, zesty way to make vegetables irresistible. Gluten-free, Paleo, and vegan-friendly.

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  • Preparation Time

    15 minutes

  • Cooking Time

    25 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    8

Ingredients

  1. 1 lb / 454 g hot Italian sausage, preferably homemade or organic vegan or grass-fed/pastured, sliced
  2. 1 medium onion, coarsely chopped
  3. 1 medium eggplant, coarsely chopped
  4. 1 medium sweet bell pepper, coarsely chopped
  5. 1 medium zucchini, coarsely chopped
  6. 1 medium tomato, coarsely chopped
  7. 2 cups / 480 ml marinara sauce, preferably homemade or organic with olive oil
  8. ½ cup / 120 ml water
  9. 2 cups / 330 g pineapple, coarsely chopped (if canned: in natural juice, drained)

Directions

  1. In lidded non-stick skillet, brown sausage slices over medium-high heat for about 2 minutes. Pour off fat.
  2. Add onion and saute for about 2 minutes, until transluscent.
  3. Add remaining ingredients to skillet, cover, and lower heat. Simmer for 10 minutes.

Serve over whole grain pasta or brown orzo (⅓ cup / 65 g = 1 carb exchange) or beside whole grain focaccia (1 ounce / 28 g = 1 carb exchange).

Serving size: 2 cups / 450 ml

Exchanges per Serving: 1 Carb, 2 Protein, 1 Veg


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Comments 19

  1. Profile photo of Jaws63

    Hello, My name is Judy and I am very new to the club. Is there a way to save recipes like this one in the system? I love to cook and this looks great, minus the green peppers for my husband who can’t eat them.

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