Ingredients

How to make it

  • Heat oil in large skillet and briefly saute eggplant and zucchini in batches over medium high heat for about 5 minutes
  • Saute onions, peppers, and mushrooms in same oil until soft
  • add garlic and briefly saute until fragrant
  • Remove vegetables and save pan to cook sausages
  • Preheat oven to 350F
  • Layer vegetables, tomatoes, parsley and seasoning in a large casserole.
  • Stir gently to mix
  • Cover and bake for 35 minutes
  • While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
  • Slice 1/2 in thick and return to pan
  • Saute slices for 2-3 minutes on each side
  • After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
  • Return to oven and bake uncovered for 20 minutes
  • Garnish with additional fresh parsley if desired
  • Note
  • The flavor improves if made a day ahead and refrigerated
  • Bring to room temp before reheating

Reviews & Comments 4

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  • juliecake 6 years ago
    I'm a big fan of eggplant and this sounds yummy!
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    " It was excellent "
    lunasea ate it and said...
    Sounds delicious and hearty to me. I am saving your recipe to try. Great post - thanks, Neena!
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  • danadooley 6 years ago
    Sounds so hearty and comforting, perfect rainy day food *sigh* Great recipe, thanks for sharing.
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    " It was excellent "
    peetabear ate it and said...
    i love dishes like this.. can't wait for the fresh veggies
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