1. Remove casings from sausage links and slice. In a large stockpot over medium high heat, brown the sausage. Drain off grease if desired; I usually don't. 2. Reduce heat to medium. Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms. Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened. The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird! 3. Add the wine, tomatoes, and spaghetti sauce. Stir until all ingredients are blended. Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors. 4. Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce! ---------------------------------------------------------------------------
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