2 lbs. Italian sausage
2 med. onions
2 cloves minced garlic
4 med. zucchini
1 med. egg plant
2 cans mushrooms
2 lg. green peppers
1 lg. can puree or tomato sauce
Salt & pepper to taste

Slice and brown sausage in Dutch oven. Cut vegetables as desired. In skillet saute onions, then garlic. Do not brown. Add these and sauce in pot with enough water to cover. Let simmer. Meanwhile, cook zucchini; set aside. Cook pared eggplant. Do not cook vegetables all the way. Leave a little bit hard. Add vegetables to pot, cook until done.