Sausage Ratatouille
3 or 4 links of Italian sausage 4 1/2 tbsp evoo 1 med eggplant, peeled & cut into 3/4in dice 2 small zucchini, halved & sliced 1 large onion, quartered & thinly sliced 1 medium green bell pepper, halved & sliced 2 or 3 garlic cloves, minced 2 c canned diced tomatoes 1 tbsp + 1 tsp tomato paste salt & pepper 2 tbsp chopped parsley 3 tbsp chopped basil Bring a medium pot of water to a boil. Puncture the links in several places & cook them at a low boil until they are no longer pink in the center - about 14 minutes. Transfer to plate & slice them into 1/4in rounds. Over medium high heat, warm 3 tbsp of evoo in a large, deep skillet. Add the eggplant & zucchini & saute them until they are lightly browned but not soft - about 7 minutes. Transfer to a plate. In the same skillet warm the remaining oil. Add the onion & bell pepper & saute them for 3 minutes. Stir in garlic & sausage & saute for 3 more minutes. Stir in tomatoe...