Sausage Ratatouille

1 lb. Italian sausage, crumbled
½ t. fennel seed
1/4 c. olive oil
1 onion, chopped
1 eggplant, peeled and diced
2 zucchini, sliced
2 cloves garlic, finely chopped
1 tomato, chopped
½ t. dried oregano
½ t. salt
½ t. ground black pepper

Heat the oil and brown your sausage with the fennel seed til done and crispy/crumbly. 
Drain and set aside. 
Heat more olive oil and saute onion til translucent. 
Add the zucchini and garlic, reduce heat. 
Add sausage, tomato, oregano, salt and pepper. 
Cover and simmer for about 8 minutes, serve hot.