Eggplant and Peppers

1 tablespoon olive oil
1 eggplant
1 green bellpepper
1 saugage (optional)
1 large tomatoe
8 oz can tomatoe sause
1 tablespoon fennel
crusted red pepper to taste
salt and pepper to taste
parmesan cheese

Heat olive oil in large saucepan over medium heat. Add all ingrediants and cook until eggplant is tender, approximately 15 to 20 minutes. Top with parmesan cheese and serve.

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