This can be prepared using an electric skillet and a larger size toaster or portable oven
1 small to medium eggplant,cubed
2 medium zucchini, sliced
1 green and 1/2 red pepper sliced into strips
1 medium onion, sliced
1 clove garlic chopped
12 oz sliced fresh mushrooms
1 15 oz can diced tomatoes, drained
2 tbsp olive oil
1/2 c finely chopped Italian parsley
1/2 tsp oregano
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp tarragon
Sea salt and fresh ground pepper to taste
1/2 lb sweet Italian sausage
Heat oil in electric skillet and briefly saute eggplant and zucchini over medium high heat for about 5 minutes
Saute onions, peppers, and mushrooms in same oil until soft
add garlic and briefly saute until fragrant
Remove vegetables and save pan to cook sausages
Preheat oven to 350F
Layer vegetables, tomatoes, parsley and seasoning in a 1 ½ qt casserole
Stir gently to mix
Cover and bake for 35 minutes
While casserole is baking,saute sausages in reserved pan until brown, drain on paper towels and cool.
Slice 1/2 in thick and return to pan
Saute slices for 2-3 minutes on each side
After vegetables have baked for 35 minutes, add sausages, pushing most down into the vegetables but saving some for the top
Return to oven and bake uncovered for 20 minutes
Garnish with additional fresh parsley if desired
Note
The flavor improves if made a day ahead and refrigerated
Bring to room temp before reheating
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