Categories: Sauces, Usenet 
      Yield: 1 batch 
  
      1 lb Italian sausage 
      2 md Onions 
    1/2 lb Mushrooms 
      1 sm Green pepper 
           -(or use frozen 
           -diced pepper) 
      1 sm Eggplant 
      1 md Tomato 
      8 oz Tomato sauce 
           -(1 standard can) 
           Salt, pepper, oregano 
           -to taste 
  
  Slice the sausage into bite-size morsels and saute until browned.  Remove 
  from pan, leaving fat for next step. (While the sausages are browning, you 
  can cut up the vegetables.) 
   
  Slice the onions and the mushrooms.  Cut the peppers into 1/2-inch squares 
  and dice the tomato. Cut the eggplant into a julienne style. 
   
  Add a little oil to the pan and saute the onions, peppers, mushrooms, 
  eggplant and tomato until the onions are transparent and soft. Add the 
  tomato sauce and the spices and return the sausage to the pan. Cook about 
  15 minutes. Serve with fettucine. 
   
  NOTES: 
   
  *  Spaghetti sauce with sausage, mushrooms and eggplant -- I made up this 
  recipe the other day to use up some eggplant.  It was an instant hit. 
  Yield: serves 13. 
   
  *  Zucchini can be substituted for the eggplant, and canned tomatoes can be 
  substituted for the tomato and sauce.  The sauce should be  relatively 
  thick. The sausage can be hot or mild Italian sausage, but if you use mild 
  sausage you will need to add more spices. 
   
  : Difficulty:  easy. 
  : Time:  30 minutes. 
  : Precision:  no need to measure. 
   
  : Anita Cochran 
  : Astronomy Dept., The Univ.  of Texas, Austin, TX 
  : {noao, ut-sally, ut-ngp}!utastro!anita     arpa:  anita@astro.UTEXAS.EDU 
   
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