By: Evelyn DiGeronimo
|1lb. sweet Italian sausage links||½ tsp salt|
|2 zucchini and/or yellow squash
quartered lengthwise, sliced
|¼ tsp pepper|
|2 cans (14 ½ oz each) diced tomatoes in juice|
|1 small eggplant, cut into 1” pieces||2 cans (14 ½ oz each) chicken broth|
|1 onion chopped||1 tbsp chopped fresh parsley|
|1 red pepper, cut into 1” pieces (1 cup)||1 tsp dried basil|
Heat pot over med. high heat, add sausage, cook, turning occasionally, until browned and almost cooked through (8-10 min). Remove from pot, cool slightly.
To fat in pot add zucchini, eggplant, onion, red pepper, basil, salt & pepper; cook, stirring occasionally, until just starting to soften (4-5 min)
Cut sausage diagonally into ½” thick slices
Add to pot, tomatoes with juices, chicken broth and sausage bring to a boil then reduce heat to medium-low, simmer until sausage is no longer pink in centers and vegetables are tender (20-25 min) stir in parsley and ready to serve. Enjoy!