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½ cup olive oil
4 links italian sausage, sliced into ½” slices
1 large eggplant, peeled, large diced
2 large tomatoes, large diced
1 large onion, large diced
1 bell pepper, large diced
2 tablespoons minced garlic
1 cup olives (I use a mix of kalamatta, nicoise and marinated green olives)
2 tablespoons minced fresh basil
1 tablespoon dried thyme
1 teaspoon crushed red pepper
1 teaspoon fennel seed
Salt and pepper to taste
1.5 cups chicken stock



  1. Heat a large pot over medium high heat. Add oil. Add sausage and brown.
  2. Once sausage is brown, add fennel seed, thyme and crushed red pepper and cook for just under a minute.
  3. Add onion and bell peppers, stir well and cook for one minute, then add garlic, stir well and cook for one minute.
  4. Add tomato and eggplant. Stir well cook for five minutes.
  5. Add stock and olives and allow to simmer for 20 minutes or until liquid has reduced by 3/4 and all vegetables are tender.
  6. Add fresh basil and serve. Top with grated or shaved parmesan, asiago or pecorino.

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

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