Sausage and ratatouille stew with zingy herb salsa

Ingredients

• 250 ml olive oil, divided
• 1 onion, diced
• 2 capsicum (red and green), diced
• 1 eggplant, cut into cubes
• 2 small zucchini, cut into cubes
• 4 ripe tomatoes, chopped
• 1 bouquet garni (1 bay leaf, 3 sprigs of parsley and thyme)
• 2 garlic cloves, finely chopped
• salt and pepper
• 8 lamb sausages (or any other sausage)

Herb salsa

• ¼ bunch coriander including stalks, finely chopped
• ¼ bunch parsley, leaves picked and finely chopped
• 1 green chilli, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp ground cumin
• ½ tsp sweet smoked paprika
• 1 tbsp red wine vinegar

Instructions

1. Add 1 tablespoon of the oil to a large sauté pan over a medium heat and add the onions and capsicum and cook for 3-4 minutes to soften. Now add the remaining vegetables, bouquet garni and garlic and season with salt and pepper. Stir the vegetables and place the lid on and cook for 35-40 minutes or until the vegetables a tender. This can be made up to 2-3 days ahead of time.
2. For the herb salsa combine all of the ingredients including the remaining oil and season with salt and pepper.
3. Preheat a BBQ, hotplate or pan. Cook the sausage for 10-12 minutes or until cooked through.
4. To serve, spoon the ratatouille into a large shallow platter. Arrange sausages on top and drizzle over the herb salsa.