Makes 6 servings

Ingredients Edit

Directions Edit

  1. Bring 6 cups water to a boil in 4-quart Dutch oven.
  2. Add sausage; simmer 10 minutes.
  3. Remove meat; discard water.
  4. Cut meat in ½-inch pieces; brown in Dutch oven.
  5. Remove meat; keep warm.
  6. Pour off fat; return 2 tablespoons.
  7. Add onion and garlic; cook until tender crisp.
  8. Stir in broth, eggplant, squash, tomatoes, green pepper, salt, thyme and black pepper.
  9. Bring to a boil.
  10. Cover, reduce heat, and simmer 5 to 10 minutes, or until vegetables are tender.
  11. Combine cornstarch with water; stir into vegetables along with sausage.
  12. Cook, stirring, until sauce is clear and thickened.
  13. Serve over beds of fluffy rice.

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