Ratatouille With Italian Chicken Sausage - cooking recipe

Ingredients

2 lb. Italian chicken sausage *
1/2 c. olive oil, split
1 large eggplant
3 medium zucchini, sliced on bias
1 jumbo Spanish onion, chopped
1 medium green pepper, julienne
1 medium red pepper, julienne
1 medium yellow pepper, julienne
1/2 bunch fresh parsley, minced
2 cloves garlic, minced
2 (28 oz.) cans whole peeled tomatoes in juice
1 1/2 tsp. sweet basil
1 1/4 tsp. seasoned salt, split
3/4 tsp. dill weed
1/4 c. all-purpose flour
1/2 c. fresh grated Parmesan cheese

Preparation

Cut Italian chicken sausage into 1-inch chunks.
(Sausage is quite soft.
It may be easier to cut partially frozen.)
Saute sausage in 1/4 cup olive oil until lightly browned.
Drain.
Trim and wash eggplant.
Slice.
Sprinkle with seasoned salt.
Cut into bite-size pieces.
Trim and wash zucchini, onions and peppers. Slice.
Saute peppers and onions in 1/4 cup olive oil until crisp-tender (about 10 minutes).
Add parsley, garlic, basil, dill and 3/4 teaspoon seasoned salt.
Toss eggplant and zucchini with flour seasoned with 1/2 teaspoon seasoned salt.
Dice tomatoes (reserving juices).
Add tomatoes and juice to sauteed peppers and onions.
Add sauteed chicken sausage.
Add eggplant and zucchini. Mix throughly, but do not break up individual items.
Simmer, stirring constantly, for about 30 minutes.
Cook until vegetables are tender, but do not mash.
Blend in Parmesan cheese.
Simmer about 10 minutes longer.
Be careful not to scorch.