Just add great hunks of crusty French bread, to soak up every garlicky drop.
Heat a large, heavy skillet over medium-high flame 2-3 minutes. Add a little olive oil. Add sausages and brown it, turning occasionally. Reduce heat to low; continue cooking sausages, turning occasionally, 15 minutes. Drain sausages on paper towels.
Heat remaining olive oil in large stew pot over medium-low heat. Add onions, garlic and oregano; cook until onions are translucent. Raise heat to medium, add eggplant, and cook, stirring often, until eggplant begins to color, 5-10 minutes. Stir in tomatoes, wine, fennel and bay leaves. Simmer over medium heat, stirring occasionally, 30-45 minutes.
Cut sausages into chunks; add to stew. Lower heat and simmer 10-15 minutes longer. Season with salt and pepper to taste. Sprinkle each serving with Parmesan.
Copyright by Terese Allen