Ingredients:
4 Italian sausages
4 tablespoons olive oil
1 large onions, sliced
2 garlic cloves, finely chopped
1 large green peppers, cubed
1 large red peppers, cubed
1 medium eggplants, peeled, cut into bite-sized cubes
2 medium zucchini, halved, sliced
1 bay leaves, crushed
1/4 cup fresh parsley, finely chopped
1 tablespoon basil
1/2 teaspoon thyme
2 -3 fresh tomatoes, cut in 1-inch cubes
shredded mozzarella cheese
Directions:
Cook sausage links and set aside.
Using 2 skillets heat 2 T. olive oil in each.
Place 1/2 the onions, garlic and red and green peppers into each skillet.
Stir-fry the vegetables for 2 to 3 minute.
Remove one skillet from heat.
Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes.
Return second skillet to heat; add sliced zucchini and stir-fry 1 minute.
Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper.
Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes.
Spoon portions from both skillets into individual ovenproof dishes.
Top with a generous layer of mozzarella cheese.
Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly.
Serve with hot French bread.
Servings: 6-8
Time preparation: 45 min.
Time total: 60 min.