• 1 1/2 lb. Zweigle's Polish Sausage, 1/2" rough diced
  • 4 oz. olive oil
  • 12 oz. white onions 1/2" diced
  • 1 oz. garlic, chopped
  • 1 oz. tomato paste
  • 2 oz. tomato juice
  • 4 oz. green peppers, 1/2" diced
  • 1 lb. eggplant, 1/2" diced
  • 12 oz. zucchini 1/2" diced
  • 8 oz. white mushrooms, sliced
  • 8 oz. tomatoes, peeled, seeded and rough minced
  • 4 oz. chicken or vegetable broth
  • Salt and pepper
  • 1 oz. fresh basil and fresh oregano


  1. In a large pot, heat the oil over medium heat. Add the sausage, onions and sauté until onions are translucent, roughly 5 minutes. Add the garlic and sauté until soft, approximately 1 minute.
  2. Turn heat to medium low and add the tomato paste and cook until onions are evenly coated and develop a dark color, approximately 1 to 2 minutes.
  3. Add the vegetables in the following order: Peppers, eggplant, zucchini, mushrooms, and tomatoes. Cook each vegetable until it softens (2 to 3 minutes each) before adding the next.
  4. Add the broth, tomato juice and turn the heat to low, allowing the vegetables to stew. If oil collects on top, spoon away and discard. The vegetables should be moist, but not soupy.
  5. Stew until the vegetables are tender and flavorful. Season with salt and pepper, and fresh herbs. Serve immediately.