Sausage Ratatouille

Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 6 servings


  • 2 Tbsps coconut oil
  • 3 cloves garlic, diced
  • 1/2 onion, sliced thinly
  • 1 bay leaf
  • 1/2 lb Italian sausage, sliced
  • 1 small eggplant, chopped into small cubes
  • 1 zucchini, halved and sliced
  • 1–2 sweet red peppers, sliced
  • 1 8-oz can diced tomatoes, no salt
  • 1 Tbsp fennel seed
  • 1 tsp salt


  1. Heat coconut oil on medium heat in a Dutch oven or large fry pan. Add onions and cook 5 minutes or so, stirring occasionally.
  2. Add the bay leaf, garlic, and eggplant and cover the pan, stirring occasionally, for 8 minutes.
  3. Add sausage and brown slightly, then add tomatoes, zucchini, and red pepper. Season with fennel seed and salt.
  4. Turn up heat to a simmer, then reduce to medium-low and cook 10 minutes. Serve with sourdough bread, rice, or quinoa.