Smoked Sausage Ratatouille
From Chef Tony Charbonnet, Publix Aprons Cooking School
3 tablespoons olive oil
1 pound smoked sausage, ¼-inch dice
1 medium sweet onion, small dice
1 red bell pepper, small dice
1 yellow bell pepper, small dice
1 green bell pepper, small dice
2 garlic cloves, minced
1 large eggplant, peeled and small dice
1 zucchini, small dice
1 yellow squash, small dice
1 large tomato, small dice
Kosher salt and fresh ground black pepper
Heat a large sauce pan over medium-high heat. When pan is hot add oil. When oil begins to shimmer in the pan add sausage and cook until browned, about 8 minutes.
Add onion and peppers and cook for 5 minutes. Add garlic and cook for 1 minutes. Add eggplant and squash and cook until lightly browned and al dente, about 8 minutes. Remove form heat and add tomato. Season ratatouille to taste with salt and pepper and serve.