Category — Casserole

2 tablespoons butter
2 tablespoons olive oil
8-12 ounces sweet Italian sausage cut into bit sized coins
½ cup diced (1/2-inch) eggplant
½ cup diced (1/2-inch) zucchini
½ cup diced (1/2-inch) red bell pepper
¼ cup chopped onion
3 cloves of garlic, minced
1 cans (28 ounces) Italian plum tomatoes, petite dice
2 tablespoons chopped fresh parsley or 1 tablespoon dried
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried
Cayenne or black pepper, if you like heat
½ cup grated mozzarella cheese
¼ cup Parmesan cheese

1. Melt the butter with the oil in a nonstick pan over medium-low heat. Add the sausage meat and warm for 5 minutes, reserve in a separate dish, leaving fat in pan.

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 cayenne. 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 and Parmesan cheese. Bake in a 350°F preheated oven until the cheese melts, about 15 to 20 minutes.