Directions

• Toss the eggplant with 1 teaspoon of sea salt and let drain in a colander for 30 minutes. Pat dry with a paper towel and set aside.
• Place one pint of tomatoes in a small bowl and crush them with your hands. Add ½ teaspoon of salt and set aside.
• Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the eggplant, constantly stirring, and cook until golden, about 8-10 minutes. Remove the eggplant with a slotted spoon and set aside.
• Add two more tablespoons of olive oil to Dutch oven or pot and add the zucchini, stirring occasionally, until golden, 2-4 minutes. Using the slotted spoon, transfer the zucchini into the bowl with the eggplant.
• Add two tablespoons of oil into the pot then add the turkey sausage, breaking it apart with the wooden spoon, cook until almost all the pink is gone.
• Add the remaining 2 tablespoons of oil, along with the onion, thyme, and summer savory, and sauté for 5 minutes. Add the bell pepper and cook, stirring occasionally, until the onions and pepper are very soft, 14 to 16 minutes. Add the garlic and cook for one minute. Then add the crushed tomatoes and stir. Reduce the heat to medium-low and cook for 10 minutes.
• Add the reserved eggplant, zucchini, and remaining tomatoes, stir to combine. Cover and reduce the heat to low, cook for an additional 12 minutes. Remove from heat, add salt to taste, top with basil and parsley, and serve.