PREPARATION

  1. Cut the aubergine and courgette in half lengthwise.
  2. Cut the halves into slices of half a centimetre.
  3. Heat 6 tbsp of the oil in a Bourgogne casserole and fry the aubergine in it for 3 minutes.
  4. Add the courgette, bell peppers, garlic and onions and cook together for ± 5 minutes.
  5. Take the leaves off the sprigs of thyme and rosemary and chop them roughly.
  6. Add ¾ of the herbs and the vine tomatoes, tomato sauce and stock to the dish.
  7. Stir well and bring to the boil. Cook gently for 10 minutes.
  8. Meanwhile, brown the sausages all around in a frying pan with the rest of the oil.
  9. Put the sausages on the ratatouille and let it simmer for 10 minutes with a lid on the pan.
  10. Season with the rest of the herbs before serving.