Mediterranean Penne with Sausage

This recipe had the slight hint of autumn that I was looking for.

Chop:
3 onions
3 cloves garlic
3 bulbs fennel
3 peeled eggplants
3 red peppers (or other colors)

3 lb Italian sausage
3 jars of marinara sauce
6 cups of water
fennel seeds
24 oz. of penne

1. Brown the sausage and drain off fat.
2. Heat oil in a pan and add the onions and garlic. When the onions are soft add the bell peppers, fennel, and eggplant. Cook stirring often until the fennel begins to soften.
3. Add pasta sauce, water, and fennel seeds. Cook for 25 minutes or until all the vegetables are tender.

I am doing a food tree this week, and this cooked enough sauce for five families with leftovers.