Remove the casings from the sausage and crumble. Brown the sausage in a medium skillet over medium heat. Drain and set aside the sausage; wipe out the skillet.
* Saute the onion, red pepper, zucchini and eggplant in heated olive oil in the skillet for 5 to 7 minutes or until tender-crisp. Add the tomatoes and basil.
* Simmer for 30 minutes. Stir in the parsley and sausage. Add the pasta; toss to coat well.
* Spoon into a serving bowl; sprinkle with the cheese.
Copyright 1994 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767.