Ingredients
| 2 | lg. eggplants, peeled and cut into strips | | strips | | 8 | md. zucchini, cut into 1/2-inch slices | | Flour | | Olive oil | | 5 | lg. onions, sliced | | 6 cloves | garlic, minced | | 6 | lg. green peppers, diced | | 8 | lg. tomatoes, peeled, seeded and cut into strips | | 1 cup | finely chopped parsely | | 2 tsp. | oregano | | 2 tsp. | thyme | | 2 tsp. | basil | | Salt and pepper to taste | | 12 | sweet or | | mild Italian sausage links | | Chopped parsely for garnish |
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Instructions
Dredge eggplant and zucchini in flour. Heat oil in heavy large pan and briefly saute eggplant and zucchini in batches over medium heat for about five minutes. Remove and drain on paper towels. Saute onion, garlic and green pepper in same oil if needed. Save pan to saute sausages.
Preheat oven to 350°F. Layer sauteed vegetables, tomatoes,parsely and seasonings in 6 quarts casserole. Stir gently to mix. Bake, covered 35 minutes. Meanwhile saute sausages in the reserved pan until browned. Remove from pan, drain on paper towels and cool.
Slice 1/4 inch thick and return to pan. Saute slices 2 to 3 minutes more on each side. Add more oil to pan if needed. After the vegetables have baked 35 minutes add sausages. pushing most of the slices down into the vegetable mixture, but reserving some for the casserole top. Return to the oven and bake, uncovered, for 20 minutes. Garnish with fresh parsely to serve.
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