1 package sweet Italian sausage, casing removed
1 cup diced (1/2-inch) eggplant
1 cup diced (1/2-inch) zucchini
1 cup diced (1/2-inch) red or green bell pepper
1/4 cup chopped onion
2 cloves of garlic, minced
1 lb tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
hot pepper flakes, to taste
2 ounces grated mozzarella cheese
1. Cook the sausage meat for 10 minutes, breaking up the meat with a potato masher. Remove to a bowl with a slotted spoon; reserve.
2. To the same pot, add the eggplant, zucchini, bell pepper, onion and garlic. Stirring occasionally, cook until softened, about 10 to 15 minutes. Stir in the reserved sausage, the tomatoes, parsley, basil and hot pepper flakes. Reduce the heat and simmer for 15 minutes.
3. Spoon the mixture into an 8×9-inch, oven-to-table baking dish to fit and sprinkle with the mozzarella cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.