1 lb. hot turkey sausage, cut into thirds
1 lg. red onion, sliced from top to bottom
1 lg. fennel bulb thin sliced from top to bottom
1 eggplant, unpeeled, cut into bite size chunks
2 sweet red peppers, cut into bite size chunks
1 yellow pepper, cut into bite size chunks
1 zucchini, cut into bite size chunks
1 summer squash, cut into bite size chunks
6 garlic cloves, crushed
2/3 c. olive oil
2 tbsp. dry basil
2 tbsp. fennel seed
Salt & pepper to taste

Spread cut up vegetables and sausage in a large flat baking dish. Mix in the seasoning and 1/2 the oil; stir well. Place on the middle rack of a 450 degree oven. Do not cover. Stir occasionally and add more oil as it cooks down. Cook for forty minutes. (To reduce the calories, substitute chicken bouillon for half the oil.) (Sometimes fennel is called anise in the grocery store.)