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Yield: 6 servings
| ½ | lb | Eggplant; cut into |
| ½ | lb | Mushrooms; quartered |
| 1 | | Summer squash; diced ¾in |
| 1 | | Zucchini; diced ¾ inch |
| 1 | | Red pepper; diced ¾ inch |
| 1 | | Yellow pepper; diced ¾ in |
| 1 | | Onion; diced (1 cup) |
| 2 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | lb | Hot italian sausage |
| ¾ | cups | Chunky spaghetti sauce |
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