1 pound hot Italian sausage
2 Tbsp olive oil
2 garlic cloves, minced
2 medium yellow onions
2 green bell peppers
1 small eggplant
2 medium zucchini
1 medium summer squash
1 can diced tomatoes (14 oz.)
1 jar Newman's' Own® Marinara Pasta Sauce
2 Tbsp fresh oregano
salt and pepper to taste
grated Parmesan as garnish
Directions
Remove the casing from the sausage, place in a bowl and coarse chop into small hunks. In a large saucepan heat the olive oil over medium heat and brown the sausage meat for about 5 minutes. Add the garlic and stir.
Cut the onions into large chunks and put into pan. Core and seed the peppers and cut into rough squares. Put into pot and stir. Slice the eggplant, zucchini and squash into 1 /2 inch rounds and into 1 inch chunks as well. Add to the pot and mix in.
Add the undrained can of tomatoes and top with pasta sauce. Add oregano and salt and pepper to taste and heat for 10 minutes. Lower heat to a simmer and cook another 15 minutes until vegetables are soft.
Place in soup bowls, garnish with fresh Parmesan, and serve with a loaf of rustic crusty bread.
