Quick Gumbo thing

I didn't use a recipe, so I don't know whether this would best be described as gumbo, stew, jambalaya . . . but it doesn't really matter.

olive oil
1 can tomato sauce
1 cup potatoes, steamed and diced
1 fist-sized eggplant, peeled and diced
2 small zucchini, diced
2 gypsy peppers, diced
3 hot peppers, finely minced
2 cloves garlic
1/2 yellow onion
1 can black beans
2 Tofurkey sausages, sliced into 1/4 inch rounds
salt to taste

Chop or mash the garlic, chop the onion. Heat the olive oil in a large saucepan, then add the garlic and onion and stir gently until they soften. Add the eggplant and sautee until it begins to brown. Add the tomato sauce, potatoes, peppers, zucchini and salt (and about one can of water) and cook over medium heat for approximately 5-10 minutes. Taste periodically to check the seasoning. You may need to add water again if this thickens up too much. When everything is al dente (you know, before the zucchini gets mushy) add the black beans and Tofurkey and continue to cook until they are heated through, then serve.

I served this with Trader Joe's cornbread, but I added two ears' worth of fresh corn kernels to the mix. It was delicious.