2 lg. eggplants, peeled, cut in strips
8 zucchini, cut in 1/2" slices
Flour
Olive oil
5 lg. onions, sliced
6 garlic cloves, minced
6 green peppers, seeded & diced
8 lg. tomatoes or 2 lg. cans, drained, cut into strips
1 c. chopped fresh parsley
2 tsp. oregano
2 tsp. thyme
2 tsp. basil
Salt & pepper
12-14 Italian sausages (these can be bought at Winn Dixie)

Pour flour in a bag and toss eggplant and zucchini lightly. Saute in olive oil over medium heat until just barely tender. Remove and drain on paper towels. Saute onions, garlic and green peppers in the same pan until just tender.

Layer all of the vegetables in a large casserole dish, cover and bake at 350 degrees for 30 minutes. In the meantime, slice sausage links diagonally into 1/2 inch thick slices and saute them, in the same pan used for the vegetables, for about 2-3 minutes, turning often.

After the vegetables are baked, add the cooked sausages and mix throughout the vegetables, leaving enough to garnish the top of the casserole. Return to the oven and bake uncovered for 20 minutes. Serve with a salad, crusty bread and a good beverage. Serves 10-12.