Recipe(tried): Ratatouille with Sausage

This is a great way to use lots of veggies. It is best served the next day to blend the great flavors. Serve this with a simple green salad, crusty French bread, fruit and cheese. This makes enough for lots of leftovers or carry to work lunches.

Ratatouille with Sausage

2 large eggplants, peeled and cut in strips
8 zucchini, cut into 1/2-inch slices
flour and olive oil
5 onions, sliced
6 garlic cloves, minced
6 green peppers, diced
8 tomatoes, peeled and cut in wedges
1 cup parsley,chopped
1/2-1 cup black olives, sliced
2 tsp. oregano
2 tsp. thyme
2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 lbs italian sausage

Dredge eggplant and zucchini in flour. Heat oil in skillet and saute above 5 min. Drain on papertowels. Saute onion, garlic, gr. pepper in same oil till soft. Saute sausage. Layer sauteed veggies, tomatoes, parsley, olives, and seasonings in 6 qt casserole dish. Stir to mix. Bake 35 min. After sausage is cooked through, drain and cut in 1/4-inch slices. Return to skillet and cook 2-3 min per side. Add sausage after the 35 minutes are up, pushing most of the meat down into the mixture. Bake 20 more minutes. Garnish with parsley.