Ingredients
1 medium eggplant, peeled4 small zucchini, cut into 1/2-inch slices1/3 cup all-purpose flour2 to 4 tablespoons olive oil, divided2 large onions, sliced3 garlic cloves, minced8 uncooked Italian sausage links (about 2 pounds)4 medium green peppers, julienned4 medium tomatoes, coarsely chopped1/4 cup water1/2 cup minced fresh basil or 8 teaspoons dried basil2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1 teaspoon salt1/4 teaspoon pepper1 cup shredded part-skim mozzarella cheese
Preparation
Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat.
In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish.
In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink.
Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.
