Baked Ratatouille with Pork Sausages
Baked Ratatouille with Pork Sausages



  • 2 chopped zucchini
  • 1 chopped eggplant
  • 1 tbsp sea salt flakes
  • 1 red and 1 green capsicum, sliced
  • 4 tomatoes, sliced
  • 1 red onion, thickly sliced
  • 2 tbsp olive oil
  • 1 tsp each ground coriander and fennel seeds
  • 2 sliced garlic cloves
  • 8 quality pork sausages
  • Thyme sprigs
  • Toss the diced zucchini and eggplant in a colander with the salt. Leave to sit for an hour to release their liquid. When ready, preheat the oven to 220C, pat the eggplant and zucchini dry with kitchen paper and place in a large roasting tray with the other vegetables.
  • Mix in the olive oil, coriander, fennel seeds, garlic and some seasoning, then bake for 30 mins. Place the sausages directly on top of the vegetables with the thyme sprigs, and cook for 20 mins more or until browned and cooked through. Serve directly from the pan to share.
40 mins
4 serving

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