Baked Parmesean Ratatouille and Italian Sausage

If you love Italian food, and who doesn't, this tasty quick and easy one dish meal will delight your tastebuds.

                              Baked Parmesean Ratatouille with Italian Sausage


4 Spicey Italian sausages, sliced on the bias about 1/4 inch thich. (If semi-frozen they are much  easier to slice.)
1/2 med. white onion, 1/2 inch pieces
1 large zucchini, peeled and diced in 1/2 inch cubes
1 large yellow squash, peeled and diced in 1/2 inch cubes
3-4 Plum tomatoes, blanched and peeled, diced in 1/2 inch cubes
1 medium eggplant, peeled and diced into 1/2 inch cubes. (Japanese eggplant is very tasty. Place in strainer after peeling and dicing and add salt. Let sit 1 hour to drain juice.)
2 cloves garlic, peeled and crushed.
1/2 cup extra virgin olive oil(EVOO)
1/4 cup bread crumbs
1/4 cup parmesean cheese, grated
1/2 tsp. dried oregano (1Tablespoon if fresh chopped)
1/2 tsp. dried basil (same as oregano if fresh)
Salt/Pepper to taste  

In saute pan, heat 1/4 cup EVOO at meduim heat. Cook sausage until done (About 15 minutes). Remove sausage and drain. Add more oil and add onions. Cook until transparent. Add remaining veggies and garlic. Cook 30 minutes until soft. Add cooked Italian sausage, half the parmesean cheese and breadcrumbs and mix with veggies. Add herbs and S/P. Top with remaining breadcrumbs, then remaining parmesean cheese. Place in 400 degree oven for 15 minutes are until browned. (Watch carefully! Ovens vary.)

Serve with garlic buttered Italian bread and a nice bottle of Pinot Grigio.