Eggplant and Italian Sausage Casserole

This recipe uses the other half of the veggies from last week's recipe!

• 1 small container sliced mushrooms
• 1/2 medium eggplant - cubed
• 2 small zucchini - cubed
• 1/2 medium onion - chopped
• 1 red bell pepper - chopped
• 1 tablespoon basil
• 2 tablespoons minced garlic
•  1 lb ground Italian Sausage
• 4 Roma tomatoes, chopped
• 2 cans spaghetti sauce, 24 oz
• sharp cheddar cheese

Preheat the oven to 400 degrees.
Brown the Italian Sausage with the garlic and basil.
Coat a 9x12 casserole with non-stick cooking spray. Layer the vegetables, sausage, sauce and cheese in the casserole dish. Bake, covered, for 50 minutes. Uncover, top with more cheese, and bake uncovered until cheese is melted and slightly browned.  Serve with a fresh green salad, and lemon basil vinaigrette.