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Pork sausage and ratatouille bake

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Dinner ready in 35 minutes and made in just one pan? Yes please! This easy Pork sausage and ratatouille bake is the perfect option for busy weeknights. It's hearty, warming and delicious.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Pork sausage and ratatouille bake


  • 1 red onion, cut into wedges
  • 1 small eggplant, coarsely chopped
  • 1 large zucchini, coarsely chopped
  • 1 red capsicum, coarsely chopped
  • 1 yellow capsicum, coarsely chopped
  • 200g Perino grape tomatoes
  • 2 garlic cloves, thinly sliced
  • 2 tbs olive oil
  • 400g can diced tomatoes
  • ½ cup (125ml) dry red wine
  • 500g Coles Finest Australian Pork Italian-Style Sausages
  • ½ cup small basil leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 230°C. Place the onion, eggplant, zucchini, combined capsicum, grape tomatoes and garlic in a large roasting pan. Drizzle with the oil and toss to coat. Bake, turning occasionally, for 5 mins or until just tender. Add the diced tomato and wine. Bake for 15 mins or until sauce thickens and vegetables are tender.
  2. Step 2

    Meanwhile, preheat grill or chargrill on medium-high. Cook the sausages, turning, for 8 mins or until golden brown and cooked through.
  3. Step 3

    Cut each sausage in half diagonally. Place over the ratatouille. Bake for 2 mins or until heated through. Sprinkle with basil leaves to serve.