With garden overflow I made a wonderful sausage ratatoulli with cabbage shreads.
1 Large eggplant
2 Summer squash
1 Large onion
4 Hot banana peppers
3 Fresh tomatoes
2 Tablespoons fresh basil
3 cloves garlic
1 teaspoon fennel seed
1 teaspoon sea salt
1 pound breakfast sausage
4 ounces mozzarella cheese
2 Tablespoons fresh parsley
For cabbage shreads
1/2 head cabbage, shredded
Butter
Salt to taste
In a covered dutch oven brown the sausage.
Chop all veggies in uniform pieces.
Drain the sausage but leave enough to coat all veggies.
Add veggies and salt to the sausage stirring to coat with grease.
Cover and roast in a 350 degree oven for one hour.
Uncover and slice another tomato on top and cover with cheese and fresh parsley. Bake another 15 minutes uncovered or until cheese bubbles and melts.
For the cabbage shreads just shread cabbage and cook in microwave 10 minutes covered in butter and salt to taste.
Coffee & Cornbread 