INGREDIENTS:
1 lb Italian sausage
1 sm Eggplant
2 md Onions
1 md Tomato
1/2 lb Mushrooms
8 oz Tomato sauce
1 sm Green pepper
Salt, pepper, oregan to taste
DIRECTIONS:
Slice the sausage into bite-size morsels and saute until browned. Remove
from pan, leaving fat for next step. (While the sausages are browning, you
can cut up the vegetables.)
Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares
and dice the tomato. Cut the eggplant into a julienne style.
Add a little oil to the pan and saute the onions, peppers, mushrooms,
eggplant and tomato until the onions are transparent and soft. Add the
tomato sauce and the spices and return the sausage to the pan. Cook about
15 minutes. Serve with fettucine.
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