How to Make Chicken Ratatouille

by Stormi Frusetta

Supplies

  • 1 Pounds Chicken sausage, diced into 1/2 inch chunksks
  • 2 Baskets baby Japanese eggplants, diced into 1/2 in
  • 3 Small Roma tomatoes, diced into 1/2 inch chinks
  • 1 Bunch micro greens (for garnish)
  • 3 Cloves garlic, finely chopped
  • 1 Small purple onion, finely diced
  • Instructions

    Step 1

    This is just the brand that was available, any chicken sausage will do.

    Step 2

    This particular brand is already cooked, bonus! Dice into half inch chunks, set aside.

    Step 3

    Beautiful baby Japanese eggplant from the farmer's market.

    Step 4

    Everything ready to go!

    Step 5

    Coconut oil to sauté the veggies. Sea salt to season.

    Step 6

    Add 2 tablespoons coconut oil to a medium high heated wok or deep pan.

    Step 7

    Add onion and garlic to hot oil. Sauté until onion is translucent and garlic is fragrant. Just a few minutes!

    Step 8

    Mmmmmm, onion and garlic sweating.

    Step 9

    Caramelized perfectly!

    Step 10

    Add the eggplant to the onion/garlic mix, sauté until eggplant is browned and soft.

    Step 11

    Add tomatoes and continue to sauté for a few more minutes to meld all those tasty flavors.

    Step 12

    Coming together....

    Step 13

    Step 14

    Step 15

    Add a couple pinches of sea salt

    Step 16

    Step 17

    Add a couple pinches of dried rosemary

    Step 18

    Step 19

    Add the chicken sausage, just to incorporate the last flavors and heat the sausage up.

    Step 20

    Voila!

    Step 21

    Garnish with micro greens, serve and enjoy!

    Step 22