1 lg. eggplant, cut into strips
4 medium zucchini, cut into 1/2 inch slices
1/2 c. flour
2 tbsp. olive oil
3 lg. green peppers, diced
2 lg. onions, sliced
12 oz. fresh mushrooms, sliced
8 lg. tomatoes, peeled and cut into strips or 3-4 c. canned or frozen stewed
tomatoes
1/2 c. finely chopped parsley
1 tsp. oregano
1 tsp. basil
Salt and pepper to taste
1 1/2 lbs. sweet or mild Italian sausage

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. Saute onion, pepper, and mushrooms in same oil until soft. Save pan to saute sausages.

Preheat oven to 350 degrees. Layer vegetables, tomatoes, parsley, and seasonings in large casserole. Stir gently to mix. Cover and bake for 35 minutes.

Meanwhile, saute sausages in reserved pan until browned. Remove from pan; drain on paper towels and cool. Slice 1/2 thick and return to pan. Saute slices for 2-3 minutes on each side. After vegetables have baked for 35 minutes, add sausage, pushing most of the slices down into the mixture, but reserving some for the top of the casserole. Return to oven and bake, uncovered, for 20 minutes. Garnish with fresh parsley. Flavor improves by making casserole 24 hours ahead and refrigerating. Bring to room temperature before reheating. Makes 6 servings.