Ratatouille with Sausage

Directions

1. Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat.
2. In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish.
3. In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink.
4. Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture.
5. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.