Quick Ratatouille with Poultry Sausage Ratatouille is normally stewed for 45 minutes or longer. This version is quick, light, and fresh and becomes a vegetarian entree when the sausage is omitted. Makes 4 servings.
	Ingredients: 1 tablespoon olive oil 1 medium red bell pepper, diced 1 small medium-hot pepper 1 medium onion, diced 3 cloves garlic, chopped 1 medium zucchini or yellow squash, diced 1 small to medium eggplant, diced 1 medium tomato, chopped 8 to 10 ounces cooked poultry sausage, cut into 1/2-inch slices 2 tablespoons fresh basil, chopped 2 tablespoons parsley, chopped Salt, and freshly ground black pepper to taste 3 cups cooked rice (according to package directions)
	Instructions: 1. Put oil in a wok over high heat. 2. Add peppers, onion, garlic, zucchini, and eggplant. 3. Cook 5 minutes, stirring frequently. 4. Add tomato and cook about 3 minutes. 5. Add sausage, herb, and salt and pepper to taste. 6. Cook 3 minutes. 7. Serve over rice. Cooking Tip Most supermarkets and butcher shops now carry poultry sausage of some kind. Check the labels, however, and don't assume it's low fat just because it's poultry. The sausage I used in this recipe totaled 9 grams of fat for three links, about 9 ounces.

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