* 1 can of Pelati Tomatoes (nothing added) is a good substitute.
freshly grated parmesan cheese for topping
3-4cupscooked pasta of choice
In a medium/large bowl add the cubed eggplant toss with 1/2 teaspoon salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
In a large frying pan on low to medium heat, add the olive oil, the eggplant, chopped sausage, fresh tomatoes*, spices, and water, stir and continue to cook on low to medium heat, (stirring often, so the mixture does not burn) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried). Toss with 3 -4 cups cooked pasta and 1/2 a ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. Enjoy!
*If using canned tomatoes add with spices once the eggplant starts to become translucent and the sausage starts to brown.
Since you are salting the eggplant, taste for salt before mixing with the pasta. I also use a very small amount of salt in the pasta water. About 2 cups of dry pasta will equal 3 1/2 - 4 cups cooked.