Recipe - Sausage Ratatouille

One half pound Eggplant; cut into
One half inch cubes
One half pound Mushrooms; quartered
1 Summer squash; minced 3/4in
1 Zucchini; minced Three fourths inch
1 Red pepper; minced Three fourths inch
1 Yellow pepper; minced Three fourths in
1 Onion; minced (1 cup)
2 tablespoon Olive oil
One half teaspoon Salt
One half teaspoon Pepper
1 pound Hot italian sausage
Three fourths cup Chunky spaghetti sauce

NUTRITIONAL INFORMATION/SERV
282 x Calories
13 x G protein
20 x G carbohydrate
18 x G fat
35 x Mg cholesterol
757 x Mg sodium

1. Preheat oven to 400F. In large, shallow roasting pan, combine
vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur
until vegetables are coated. Bake 30 minutes, stirring once.

2. In large nonstick skillet, combine sausage and 1 cup water; boil.
Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise
into 1/2inch slices. In skillet, over mediumhigh heat, lightly brown
sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or
until vegetables are tender.

From: McCalls September 1993 Happy Charring

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COOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini