Instructions: Cook spaghettini according to directions on package. Drain. Meanwhile in a saucepan, cook sausage until brown. Drain off fat. Add zucchini, eggplant, sauce, oregano and basil. Stir and bring to a boil, cover and simmer until vegetables are tender, about 25 minutes. Stir in olives and top with parsley.

Serve over spaghettini and pass the parmesan cheese.

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