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Ratatouille with Chicken Sausage

Cook time: 30 minutes
Cook Time: 1 hour, 10 minutes
Serves 4

Nutritional Facts:
Calories-98	Sodium-28 mg
Total Fat-1g	Total Carbohydrates-17g
Sat Fat-1g	Trans Fat-0g
Dietary Fiber-6g	Protein-7g
Sugars-6g	Cholesterol-10mg

As I said in the Oven Roasted Veggies with Turkey Sausage recipe, I find great, healthy sausages at Whole Foods Market.  There are vegan sausages that work well here, too.  A great winter dish.  It’s low in saturated fat and sodium, has lots of folate, iron, magnesium, phosphorus, potassium, and copper.  The fiber is high, as well as the vitamin A, vitamin C, vitamin K, vitamin B6 and manganese.  All without a high calorie count.  Don’t you love when that happens?

Ingredients:

• Olive oil spray
• 1 medium onion, chopped
• 1 small eggplant, unpeeled, cut into small chunks
• 1 red bell pepper cut into ½” pieces
• 1 yellow pepper, cut into ½” pieces
• 3 cloves garlic, thinly sliced
• 1 14.5oz can of low sodium diced or stewed tomatoes, undrained
• ½ tsp black pepper
• ¼ tsp red pepper flakes
• 4 no-nitrite chicken breast sausages, about 1 ½-2 lbs
• ½ cup fresh flat leaf parsley, finely chopped

Heat oven to 400. Spray oil in large skillet over med-high heat. Add onion and cook for about 2 minutes. Add eggplant and bell peppers and cook 3 more minutes. Add garlic, tomatoes and juice, pepper, red pepper and ¼ cup water. Bring to a boil. Put the sausages in the skillet, in one layer, pushed into the vegetables. Spoon more veggies over them. Transfer skillet to oven and cook, uncovered for about 30 minutes. Stir in the chopped parsley. Serve.