Recipe - Sausage And Fruit Stuffing

1 pound Mild Bulk Sausage
1 cn (28 Oz) Tomatoes; Undrained
& Chopped
1 md Onion; Sliced
2 small Green Bell Peppers;
Core/Seed/Chop
1/3 cup Tomato Paste
Salt And Pepper
1 lg Eggplant; Peeled & Cubed
One half cup Romano Cheese; Grated

Cook the sausage, onion and green bell pepper in a large skillet until the
sausage is browned. Drain on paper towels. Return to the skillet. Add all
the remaining ingredients except the cheese. Simmer until the eggplant is
tender (about 20 minutes). Sprinkle the cheese over. Serve.

Yields 6