Robust Tomato Based Veggie Stew with Eggplant and Sun-dried Tomatoes

A few days ago I decided to concoct a new recipe with some ingredients I had on hand.  It turned out to be very tasty so I am posting it here for anyone who likes these ingredients.

This recipe is so rich and flavorful that you will be satisfied with a small serving. It has lots of powerful plant nutrients too. Be sure to use organic ingredients wherever possible.  Makes a wonderful meal served with a green salad.

½ large yellow onion, chopped

1 green bell pepper, diced

½ medium sized eggplant, diced (about 2 cups)

2 tablespoons crushed garlic

1 link Tofurkey Italian sausage, chopped

2 tablespoons olive oil (or use olive oil cooking spray)

½ cup sundried tomato, chopped (I used the type that is marinated   
  in olive oil)

26 ounce can of seasoned spaghetti sauce (e.g., garlic and onion)

14 ounce can of diced tomatoes with Italian seasoning

½ cup dry cooking sherry

2 teaspoons dried sweet basil

15 ounce can of black beans, drained

In a large sauce pot, sauté the onion, pepper, eggplant, garlic and Italian sausage in olive oil or olive oil cooking spray for a few minutes to soften.  Add sundried tomato, spaghetti sauce, diced tomatoes, cooking sherry, basil and black beans.  Simmer until all ingredients are tender and flavors are blended, about 30 minutes.  Enjoy!!!