1 lb. ground Italian sausage ("bulk")
olive oil
1 onion, chopped
2 garlic cloves, minced
1 (8 oz.) pkg. sliced mushrooms
1 eggplant, cubed
4 big tomatoes, petite dice
2 tbsp. tomato paste
pinch of red pepper flakes
salt and pepper, to taste
oregano
basil

In a skillet, brown bulk sausage.

In a separate pan, sauté onion, mushroom and garlic in olive oil. Add eggplant and sauté for 2 more minutes. Add tomatoes, tomato paste and seasoning. Simmer on low heat for at least 45 minutes. Season to taste.

Serve over polenta or noodles with shredded Parmesan cheese. Enjoy!

Serves 6 to 8.

Submitted by: Abbey B.