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!