Categories: Eggplant, Pasta

Ingredients

• 1 1/4 lb long Chinese or Japanese eggplants or small, thin Italian eggplants, cut into 1/2-inch rounds
• 1/2 lb mixed mini sweet peppers, halved lengthwise and seeded
• 1/4 cup olive oil
• 1lb dried cavatelli or gemelli pasta
• 1lb mixed hot and sweet Italian sausages, casings removed
• 1medium onion, halved and cut into strips 3Tbsp tomato paste
• 1/4 tsp each kosher salt and ground black pepper
• 1/4cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Heat oven to 475° F.

2. Toss eggplant and pepper slices with 3 Tbsp of the oil on a large baking sheet with sides; arrange in an even layer. Roast 20 minutes, turning pieces once or twice, until browned and tender.

3. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite).

4. Meanwhile, heat the remaining 1 Tbsp oil in a large heavy skillet over medium-high heat; crumble in sausage and cook 2 minutes, stirring, until no longer pink. Add onion; continue to cook 5 minutes or until onions are translucent. Stir in tomato paste and Vi cup water; cook 1 minute or until sausage is coated. Add eggplant, peppers, salt, and pepper and gently stirto combine. Keep warm.

5. Drain pasta in colander and transfer to a pasta bowl. Add the eggplant sauce and quickly toss to combine. Sprinkle with Parmesan.

Email to a friend | Print this recipe | Back