1.  Clean and cut the eggplant into matchstick pieces about 2 inches long. Clean and slice the zucchini into thin rounds. Place the eggplant and zucchini into a colander over a bowl. Add a sprinkle of salt and toss the vegetables well. Set the colander aside for a least one hour in order to drain the bitter liquid from the vegetables prior to cooking.

2.  Poke holes in the sausage casings so that the fat will drain out. Place the sausages in a saucepan and cover with fresh water and 1 tablespoon white wine. Place the pan over medium high heat and allow the water to come to a boil. Boil the sausages for 15 - 20 minutes. Remove the sausages from the water and set aside.

3.  After an hour or when you are ready to prepare the dish, rinse the zucchini and eggplant well.

4.  Chop the garlic into large pieces.

5.  In a large sauté pan, add the olive oil and place the pan over medium heat. Add the garlic to the pan and let it cook lightly for 2 minutes; then add 2 tablespoons of white wine to the pan along with the boiled sausages and the bay leaves. Let simmer for 5 - 7 minutes or until the wine has evaporated. Then proceed to brown the sausages on all sides.

6.  Once the sausages are browned, remove them from the pan and set them aside. Discard the bay leaves. Then, add to that same pan, the eggplant, peppers, and zucchini along with a generous pinch of salt. sauté the vegetables thoroughly over medium high heat until they just begin to brown. If the pan gets too hot, at any time, lower the fire and add a small amount of water to the pan.

7.  When the vegetables are cooked well, add the sausages back to the pan and cook for another 2 minutes.

8.  Plate and serve.