| 1 | Slice the sausage into bite-size morsels and saute until browned. |
| 2 | Remove from pan, leaving fat for next step. |
| 3 | (while the sausages are browning, you can cut up the vegetables). |
| 4 | slice the onions and the mushrooms. |
| 5 | Cut the peppers into ?inch squares and dice the tomato. |
| 6 | Cut the eggplant into a julienne style. |
| 7 | add a little oil to the pan and saute the onions, peppers, mushrooms, eggplant and tomato until the onions are transparent and soft. |
| 8 | Add the tomato sauce and the spices and return the sausage to the pan. |
| 9 | Cook about 15 minutes. |
| 10 | Serve with fettucine. |
| 11 | notes: |
| 12 | * spaghetti sauce with sausage, mushrooms and eggplant -- i made up this recipe the other day to use up some eggplant. |
| 13 | It was an instant hit. |
| 14 | Yield: serves 13. |
| 15 | * zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. |
| 16 | The sauce should be relatively thick. |
| 17 | The sausage can be hot or mild italian sausage, but if you use mild sausage you will need to add more spices. |
| 18 | : difficulty: easy. |
| 19 | : time: 30 minutes. |
| 20 | : precision: no need to measure. |
| 21 | : anita cochran : astronomy dept., the univ. |
| 22 | : |
