1 1/4 lbs. Italian sausage
1/4 c. water
3 tbsp. oil
2 med. green pepper, cut into bit sized pieces
1 med. eggplant (approximately 1 lb.) cut into bite sized pieces
1 med.onion, sliced
1 (28 oz.) can tomatoes
2 med. zucchini, cut in chunks
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. thyme leaves

Cook sausage in water. Heat to boil cover, simmer 5 minutes. Remove cover, cook turning frequently until browned (about 10 minutes). Slice sausage into 1/2 pieces. Add oil to drippings, heat, add peppers, eggplant and onion. Cook until vegetables are browned. Return sausage to skillet. Add tomato with liquid, zucchini, sugar, salt and thyme. Heat to boil. Reduce to low, cover and simmer 30 minutes. Stir occasionally.