2 lg. eggplants, peeled & cut into strips
8 med. zucchini, cut into 1/2 inch slices
Flour
Olive oil
5 sliced lg. onions
6 minced garlic cloves
6 seeded, diced lg. green peppers
8 peeled, seeded lg. tomatoes, cut into strips
1 c. finely chopped parsley
2 tsp. oregano
2 tsp. thyme
2 tsp. basil
Salt & pepper to taste
1 doz. sweet or mild Italian sausages
Chopped parsley (garnish)

Dredge eggplant and zucchini in flour. Heat oil in large, heavy pan and briefly saute eggplant and zucchini in batches over medium high heat about 5 minutes. Remove and drain on paper towels. Saute onion, garlic and green pepper in same oil until soft. Add more oil if needed. Save pan to saute sausages.

Preheat oven to 350 degrees. Layer sauteed vegetables, tomatoes, parsley and seasonings in 6 quart casserole. Stir gently to mix. Bake covered for 35 minutes.

Meanwhile, saute sausages in the reserved pan until browned. Remove from pan, drain on paper towels and cool. Slice 1/4 inch thick and return to pan. Saute slices 2 to 3 minutes on each side. Add more oil to pan if needed.

After vegetables have baked 35 minutes, add sausage, pushing most of the slices down into the mixture, but reserving some for casserole top. Return to oven and bake, uncovered, for 20 minutes. Garnish with fresh parsley. 12 servings.