Sausage and Eggplant Pasta

Ingredients

1/2 pound(s) hot Italian-sausage links
1/2 pound(s) sweet Italian-sausage links
1 small (about 1 pound) eggplant
1 jar(s) (32 ounces) spaghetti sauce
1 package(s) (16 ounces) ziti or penne macaroni
1 container(s) (8 ounces) part-skim ricotta cheese
1/4 teaspoon(s) cracked black pepper
Coarsely shredded Parmesan cheese for garnish

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Directions

1. In 12-inch skillet over medium-high heat, heat Italian sausages and 1/4 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove cover and cook until sausages are browned, about 15 minutes. Remove sausages to cutting board. When cool enough to handle, cut diagonally into 1/4-inch-thick slices.
2. While sausages are cooking, cut eggplant into 1/2-inch chunks.
3. In drippings remaining in skillet, over medium heat, cook eggplant and 2 tablespoons water until eggplant is tender, about 15 minutes, stirring often and adding additional water if necessary to keep eggplant from sticking. Add spaghetti sauce and sausages; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
4. Meanwhile, in saucepot, prepare ziti macaroni as label directs but do not use salt in water.
5. Drain ziti; return to saucepot. Add spaghetti-sauce mixture; over medium heat, heat through.
6. To serve, spoon ziti into 8 individual pasta bowls or dinner plates; top each serving with some ricotta cheese and cracked pepper. Sprinkle with Parmesan cheese if you like.

Serves: 8 Edit
Yields: 8
Total Time: 40 min