French-Style Ratatouille & Sausage Stuffed Brioche

Instructions

1. 1

   Preheat your oven to 180°C (356°F).

2. 2

   Dice the eggplant, zucchini, red bell pepper, and onion into small cubes.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes until translucent.

4. 4

   Add the eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

5. 5

   Stir in the herbes de Provence and season with salt and pepper to taste. Remove the ratatouille mixture from the heat and let it cool slightly.

6. 6

   In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Remove the pork sausage from its casing, crumble it into the pan, and cook for 5-6 minutes until browned and cooked through. Let it cool slightly.

7. 7

   In a bowl, combine the cooked sausage, ratatouille mixture, and ricotta cheese. Mix well to create the stuffing.

8. 8

   On a lightly floured surface, roll out the brioche dough into a rectangle about 1 cm thick.

9. 9

   Spread the sausage and ratatouille filling evenly over the dough, leaving a 2 cm border around the edges.

10. 10

    Carefully roll up the dough from the long side, pinching the seam to seal. Place the stuffed brioche seam-side down on a parchment-lined baking tray.

11. 11

    Let the brioche rest for 20 minutes to rise slightly.

12. 12

    Bake in the preheated oven for 25-30 minutes, or until the brioche is golden brown and cooked through.

13. 13

    Allow to cool for 10 minutes before slicing and serving. Enjoy your French-Style Ratatouille & Sausage Stuffed Brioche!