Sausage Ratatouille Soup recipe

I fixed this for dinner tonight and we LOVED it! And it is a very good food. 1 pound mild Italian sausage links 2 zucchini, quartered lengthwise, sliced 1 small eggplant, cut into 1" pieces 1 onion, chopped 1 red pepper, cut into 1" pieces 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 2 cans (14 1/2 ounces each) diced tomatoes in juice 32 ounces chicken broth (I used Wolfgang Puck) Heaat pot. Add sausge; cook, turning occasionally until browned and almost cooked thorugh, 8-10 minutes. Remove from pot, set aside. To fat in pot, added zucchini, eggplant, onion, red pepper, asil salt and pepper. Cook, sitrring occasionally, until just starting to soften, 4-5 minutes. Meanwhile, cut sausage diagonally into 1/2" thick slices. To pot, add tomatoes with juices, broth and sausage. Bring to boil. Reduce heat to medium-low, simmer until sausage is no longer pink in center and vegetables are tender - 20-25 minutes. Makes 8 servings - each serving is only 201 calories!

Sounds really good, hon, I WILL try it! Michael won't know it has eggplant, and zuchinni, in it! ha I'm sure your hubby appreciated it!

I'm not a huge fan of eggplant, but it didn't have an "eggplant taste." If you try it, let me know if he detected the evil foods in the soup....

It sounds womderful. If only I could get my family to eat sausage...

I think you could easily substitute chicken for the sausage. In fact, David and I talked about making it with other meats in the future. You can try it out and let us know how it is.

Sounds yummy to me - a good cold weather hot meal kind of meal