Sausage Ratatouille

Directions

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 sausages are well browned, about 10 minutes. Remove sausages to paper towels to drain. Slice sausages into 1/2 inch pieces.
2. To drippings in skillet, add oil. Over medium heat, heat oil until hot; add green peppers, eggplant and onion; cook until vegetables are browned on all sides, stirring occasionally.
3. Return sausages to skillet. Add tomatoes with their liquid, zucchini, sugar, salt and thyme leaves; over high heat, heat to boiling. Reduce to low heat; cover and simmer 30 minutes, stirring occasionally. Stir in garbanzo beans; heat through.