Aunt Aileen's Ratatouille

• 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
• 14 cup fresh parsley, finely chopped
• 1 tablespoon basil
• 12 teaspoon thyme
• 2 -3 fresh tomatoes, cut in 1-inch cubes
• shredded mozzarella cheese

1. Cook sausage links and set aside.
2. Using 2 skillets heat 2 T. olive oil in each.
3. Place 1/2 the onions, garlic and red and green peppers into each skillet.
4. Stir-fry the vegetables for 2 to 3 minute.
5. Remove one skillet from heat.
6. Add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes.
7. Return second skillet to heat; add sliced zucchini and stir-fry 1 minute.
8. Season contents of both skillets with bay leaf, parsley, basil, thyme, salt and freshly ground pepper.
9. Slice the Italian sausage and add some to each skillet, along with a portion of cubed tomatoes.
10. Spoon portions from both skillets into individual ovenproof dishes.
11. Top with a generous layer of mozzarella cheese.
12. Bake in a preheated 350F oven for 15 minute or until cheese is hot and bubbly.
13. Serve with hot French bread.

italian sausages, olive oil, onion, garlic, green pepper, red pepper, eggplant, zucchini, bay leaf, fresh parsley, basil, thyme, tomatoes, mozzarella cheese

Taken from www.food.com/recipe/aunt-aileens-ratatouille-179726 (may not work)