Recipe by cookCol
When my kids were young, we had lunch once a week with my grandmother, mom sisters and aunts. This is one of my favorite "Gramma Day" recipes. Note:This can be made in one large skillet and baked in one large casserole. The cooking times will be a little longer.
Top Review by Mustang Sally 54269
Made this for a French ethnic dinner party & it was very well received. I was reluctant to put in the italian sausage but glad I did in the end, it added a nice flavour. This will be one of my keepers, thanks for sharing.
- 4 Italian sausages
- 4 tablespoons olive oil
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1 large green pepper, cubed
- 1 large red pepper, cubed
- 1 medium eggplant, peeled, cut into bite-sized cubes
- 2 medium zucchini, halved, sliced
- 1 bay leaf, 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 See How It's Made
- 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.