1 lb. ziti
1 lb. sweet sausage
1 lg. eggplant
1 lb. Mozzarella cheese
1 can sliced black olives
1 c. grated cheese
2 c. spaghetti sauce
2 tbsp. parsley flakes
1 lg. clove garlic, minced
1/4 c. olive oil
1 c. water

Cook and crumble sausage until brown and well done. Drain and set aside. Peel eggplant and cut into 1 inch slices. Saute in olive oil with garlic until soft and slightly brown. Set aside. Cook ziti al dente.

While ziti is cooking, cube or shred Mozzarella cheese. Drain ziti well and combine with 1 to 2 cups sauce in an extra large rectangular casserole dish. Add sausage, eggplant, olives, parsley and all but a handful of each cheese to pasta. Combine until ingredients are evenly distributed. Sprinkle remaining Mozzarella over top. Then grated cheese over all. Carefully pour 1 cup of water all around edge of dish.

Bake, foil covered, for 15 minutes in a 350 degree oven, then 15 minutes, uncovered until cheese is melted and top is crisp and brown.