|Italian sausage links||1 1⁄4 Pound (Hot Or Sweet)|
|Water||1⁄4 Cup (4 tbs)|
|Salad oil||3 Tablespoon|
|Green peppers||2 Medium, cut into bite-sized pieces|
|Eggplant||1 Medium, cut into bite-sized chunks|
|Onion||1 Medium, sliced|
|Canned tomatoes||28 Ounce (1 Can)|
|Zucchini||2 Medium, sliced 1/2 inch thick|
|Thyme leaves||1⁄2 Teaspoon|
|Canned beans||19 Ounce, drained (1 Can, Garbanzo Or White Kidney /Cannellini)|
1. In 12-inch skillet over medium heat, heat sausages and water to boiling. Cover; simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until water evaporates and sausages are well browned, about 20 minutes. Remove sausages to paper towels to drain. Slice sausages into 1/2-inch pieces.
2. To drippings in skillet, add salad oil. Over medium heat, in hot oil, cook peppers, egg plant, and onion until browned.
3. Return sausages to skillet. Add tomatoes with their liquid, zucchini, sugar, salt, and thyme; over high heat, heat to boiling. Reduce heat to low; cover; simmer 30 minutes, stirring occasionally. Add garbanzo beans; heat