Chop up 1/2 of a medium sized onion and 3 cloves of garlic. Put a large skillet on at medium high with about 2 tbsp. of olive oil. Sauté the onions until they start to get translucent then add the garlic and continue for a minute. Don't let the garlic get brown. Add a pinch each of salt and pepper. While the onion is sautéing slit the skin on the sausage lengthwise and remove the skin. Add the sausage meat to the pan and crush it with a potato masher or a large spoon. Mix it up with the veggies and stir often as it cooks. When the sausage is all brown add the tomatoes. Stir it all together and bring it up to a fast simmer. Reduce the heat to just enough to keep the simmer going, stirring regularly. Add more salt and pepper to your liking if needed.

Get the stove top grill or the big skillet heated up and sprayed with oil. While it is heating up peel and slice the eggplant into slices about 3/8" thick and add them to the grill, or pan. When just starting to get marked by the grill turn them over and do the other side.

Serve it up! You have a real nice gluten free Italian dinner. Bon Appetit!!

If you have some extra eggplant slices just lay them out flat in a zip lock and put them in the freezer. When you reheat them do it in a hot skillet, not in the microwave, so they don't get mushy.