Summer Vegetable Casserole for a Lazy Summer Solstice

What can I say, this was amazing and easy.  I had three slices (approximately 1/3 of the casserole) in one go.  You should definitely try it!

Ingredients:
1 large tomato cut into slices
1 can diced tomatoes with green chilies
1 medium sized eggplant cut into thin rounds
1 large yellow squash cut into thin rounds
1 small red pepper thinly sliced
1 small purple pepper thinly sliced (use green, orange or yellow if purple not available)
1 Tbsp olive oil
salt to taste
1 package reduced fat pork sausage (such as Jimmy Dean; can substitute turkey sausage if so desire)
1 2 cup package shredded sharp cheddar Cheese
1 cup shredded Monteray Jack Cheese
About 8 Tbsp. sour cream
1 pre-prepared pie crust roll

Directions:
Cook the sausage over medium heat until browned and set aside.  In a skillet heat the oil over medium to medium hi heat.  Add the sliced eggplant, squash, and peppers and one teaspoon salt plus more to taste.  Cook over medium heat until the vegetables are soft (about 10 minutes).  Grease a 13 by 9 inch baking dish with pam.  Cover the bottom of the pan with an even layer of sliced tomatoes.  Pour the diced tomatoes evenly over the tomato slices.  Spread athe pork sasuage evenly over the tomato layer.  Spead the cooked eggplant mixture over the top of the pork sausage layer.  Spread the cheeses evenly over the top.  Put 8 (1 Tbsp each) doloops of sour cream randomly on top.  Cover with a pre-prepared pie crust; you may need to cut off a little and add to the edges.  Bake for thirty minutes or until sides are bubbling and top is lightly browned.  Let sit 10 minutes, then serve.