1 lb. hot Italian sausage, removed from casings
2 tbsp. salad oil
1 med. onion, thinly sliced
1 med. green pepper, thinly sliced
1 garlic clove, crushed
2 sm. zucchini, sliced (1/2 lb.)
1 (1 lb.) eggplant, peeled and cubed
3 (1 lb.) tomatoes, peeled and chopped
2 tsp. fresh basil, or 1 tsp. dried
1 tsp. salt
1/4 tsp. pepper
Pinch crushed red pepper
1/2 c. shredded fontina cheese
1/4 c. parsley

Brown sausage, breaking meat apart. Remove and drain well. Add oil to skillet and heat. Add onion, green pepper, and garlic; saute until onion is translucent. Add zucchini and eggplant; continue cooking until zucchini is tender-crisp, about 5 minutes. Add tomatoes and seasonings. Simmer covered 20 minutes, stirring occasionally.

Sprinkle with cheese and parsley; continue cooking just until cheese is melted.