1 lb. Italian sweet sausage
1 eggplant (about 1 lb.)
2 garlic cloves, mashed
8 fresh parsley sprigs, leaves only
1/4 c. olive oil
2 med. sized green peppers, slice thin
2 hot cherry peppers (if you like hot)
2 med. size firm tomatoes, sliced thin (can use canned tomatoes)
1 tsp. dried oregano
1 tsp. dried rosemary
3 lg. shallots, minced
3 tbsp. chopped onion
1/4 c. grated Parmesan cheese
1/4 c. sifted bread crumbs
1/4 c. butter, melted

Cut sausage into 3 inch pieces. Peel eggplant and cut into 1 inch cubes. Sprinkle lightly with salt and spread on brown paper (sack) to drain for 30 minutes. Chop garlic and parsley together. Halve cherry peppers and discard the cores and all seeds, do same for green pepper. Cut into small pieces. Preheat oven to 375 degrees.

Oil an oven pan with a little olive oil. Place drained eggplant cubes on bottom of pan. Top with sausage pieces, green pepper slices and tomato slices. Spoon oil over top and sprinkle with oregano and rosemary, salt and pepper, shallots and onion. Bake 20 minutes; then stir. Add garlic, parsley and cherry peppers, if used. Bake 20 minutes more. Stir. Sprinkle cheese and bread crumbs over dish and spoon butter over all. Bake 10 minutes more, or until done. Serves 4-5. Serve with tossed salad and crusty French bread.