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1
Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
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2
Peel the onion and dice into 1/4- to 1/2-inch pieces.
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3
Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces.
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4
Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
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5
Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot.
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6
Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned.
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7
Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften.
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8
Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender.
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9
Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through.
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10
Serve warm.
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11
Everyone has their own version of how to cut an onion without crying.
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12
Im not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) dont slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping.
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13
And we cant forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
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14
Do I even have to say you can leave out the Italian sausage?
