Low-Carb Ratatouille Wanna-Be Stew with Italian Sausage

Ingredients

• 5 links uncooked Italian sausage
• 2-3 T olive oil
• 2 zucchini, chopped medium
• 2 yellow summer squash, chopped medium
• 1/2 red onion, chopped small
• 6 large cloves garlic, chopped small
• 6 red or yellow tomatoes, chopped medium
• 1 yellow pepper, chopped medium
• 1 red pepper, chopped medium
• 1 tsp. sugar
• 1 tsp. dried oregano
• Salt and pepper to taste
• 1/2 cup chopped or sliced fresh basil, plus more to garnish the finished dish if desired
• Sea salt to finish

Directions

1. Warm a small amount of olive oil in a large, heavy pan. Add the Italian sausage and cook it over medium-high heat, turning as needed, until it has browned all around. Move the sausage to a cutting board so it can cool.
2. Pour in a little more oil, then add the zucchini and yellow squash. Cook for about 5 minutes, just until the pieces begin to pick up a bit of color. Take the squash out of the pan and reserve it for later.
3. Add another small splash of olive oil to the pan, then stir in the peppers, onions, and garlic. Cook for 3-4 minutes, until they have softened a little.
4. Add the tomatoes to the pan and carefully stir everything together. Turn the heat down to medium and cook for 5 minutes more.
5. Return the zucchini and yellow squash to the pan, along with the parsley, sugar, dried oregano, salt, and pepper. Drop the heat to low and let the stew cook uncovered for about 30 minutes. If you want to, add a little more olive oil.
6. Slice the sausage on the diagonal, add it to the pan, and continue cooking for about 30-45 minutes more.
7. Once the sausage is cooked through and the stew tastes well developed, stir in the sliced or chopped fresh basil. Finish with sea salt and cook for another 5-10 minutes.
8. Serve the stew hot or at room temperature, with extra sliced basil and Parmesan cheese available at the table if desired. This Low-Carb Ratatouille Wanna-Be Italian Stew keeps in the fridge for several days and reheats well.