Aunt Margie's Sausage Creole

8 oz Monterrey Jack Cheese
1 lb Mushrooms
1 1/2 - 2 lbs Italian sweet sausage, pan fry and drain . (Some folks use Kielbasa)
1 lg Chopped onions
1 lg Green peppers in small or medium strips
1 lg Red pepper in small or medium strips
1 med Eggplant in medium pieces
2 sm Zucchini in medium pieces
1 lg can Whole tomatoes, drained
Oleo
Pepper
Garlic salt
1 tsp Italian spices
Cut up sausage and saute in oleo until brown, drain off juices. Add vegetables in order given. Saute whole amount for 1/2 hour until it stews down. Add spices to taste. Put in 9" x 12" greased casserole dish. Cover with mushrooms and grated Monterrey Jack Cheese. Cover with foil. If too soupy, don't cover. Bake at 375 degrees for 1/2 hour or so. (Don't use hot sausage or Roth sausage, although in some folks recipes they use Kielbasa)