Ratatouille with Sausage Dog Recipe

Preparation:

1. Heat 4 tablespoons oil over medium heat in a large, heavy skillet; add the sausages and begin to brown them. Stir in garlic and continue cooking until sausages are brown. Add the remaining oil and heat it. Add garlic and sauté 2 to 3 minutes. Add eggplant, zucchini, tomatoes, bell pepper, bouquet garni, and salt and pepper to taste; continue to cook over medium heat until vegetables throw off their juices and mixture begins to simmer.
2. Reduce heat and simmer ratatouille, uncovered, until all the oil has been absorbed by the vegetables. Add water as needed to keep mixture from sticking to pan. Serve with chunks of dark, fresh-baked bread. You can make 5 to 6 quarts of ratatouille with this recipe.

Ingredients:

• 1 cup olive oil
• 2 pounds pork sausages cut into 1-inch lengths
• 2 quartered onions
• 4 cloves garlic, minced
• 2 small unpeeled eggplants cut into 1-inch cubes
• 8 sliced medium zucchinis
• 8 cored and coarsely chopped tomatoes
• 2 green bell peppers cut into ½ -inch squares
  Bouquet garni: 2 tablespoon dried oregano, 1 teaspoon dried basil, 1 teaspoon marjoram, and 4 or 5 peppercorns tied in a cheesecloth bag
• Salt
• Freshly ground black pepper

Note:
Rottweilers, descended from the herd dogs that drove cattle over the Alps for the armies of the Roman Empire, they were developed as a breed in Rottweil, Germany, a central marketplace for the European livestock market. Due to the fact that butchers, who carried large quantities of money, were regularly robbed by highway bandits, one innovative butcher attached his money to his rottweiler's collar. Few robbers would risk tangling with these dedicated and potent guard dogs, and so it became the custom for Rottweilers to carry the butchers' money in transportation.