This is a cajun version of ratatouille by Chef John Folse, and I added a few things to the recipe. This dish is usually only made with vegetables, but leave it to the cajuns to add meat and make it a meal.
2 yellow crookneck squash cubed
2 small to medium zucchini cubed
1 medium eggplant cubed
1/2 bell pepper chopped
2 fresh tomatoes chopped (or 1 can Rotels)
1 chopped onion
3 stalks celery chopped
6-8 toes garlic minced
1 pound cubed Andouille sausage (or similar spiced sausage, or cubed ham)
2 small cans V-8 cocktail juice
salt, pepper, basil, hot sauce
1 small can Durkee Onions, 1 1/2 cups shredded cheese (optional)
In a deep cast iron pot, skillet or dutch oven, saute sausage until browned, then saute onions, garlic, celery, bell pepper until golden. Add squash, zucchini, eggplant, tomatoes, V-8, seasonings, mix well and simmer for 10 minutes on stove top. Remove from heat, and put cheese and Durkee Onions on top of mixture, and bake uncovered in same skillet, in 375 degree oven for 35-45 minutes until browned and bubbly.