1 pkg. Mulay’s Italian Ground, cooked into crumbles
1 yellow onion, chopped
6 Roma Tomatoes, cubed
1 Eggplant, cubed
2 medium zucchinis, cubed
2 summer squash, cubed
4-5 cloves garlic, minced
fresh or dried thyme and basil, to taste
olive oil, salt, pepper
In a large skillet on medium high heat, cook Mulay’s Italian Ground into crumbles, remove from pan and strain any excess oil. In the same pan you will cook all the vegetables in batches. Prior to cooking vegetables take your cubed eggplant, set aside, and sprinkle with salt.
Add olive oil to the large skillet on medium high heat, cook onions till translucent, add tomatoes and garlic till soft about 5 min. Remove from pan and put into a large mixing bowl. In the same pan add more olive oil about (3 tbsp) cook zucchini and summer squash until al dente (not to soft) about 8 min. Rove from pan and add to the large mixing bowl. Rinse eggplant and add to pan w another ¼ cup of olive oil. Cook until al dente, test w fork and to taste, remove from pan and add to large mixing bowl.
Mix all the vegetables and sausage together and season with salt, pepper, basil, and thyme. You can serve over pasta or spaghetti squash.