Eggplant & Spicy Sausage Pasta
1 lb eggplant, cubed
2 spicy pork sausages, casings removed
2 tomatoes, roughly chopped
3 garlic cloves
sherry wine vinegar
2 1/2 cups dry pasta of your choice
1/4 cup ricotta salada, grated
1/4 frozen peas
Heat oven to 400 degrees. Place eggplant on baking tray and drizzle with olive oil. Roast for 25 minutes, until eggplant is soft and mushy. Remove and set aside.
Heat a large pot with water and bring to boil. While water is waiting to boil, heat a medium sauté pan over medium heat, add olive oil. When oil is hot, add in sausage, and cook, breaking into pieces until meat is cooked through, about seven minutes.
Remove sausage from sauté pan, add garlic and sauté for 30 seconds. Add a splash of sherry wine vinegar and tomatoes. Simmer the tomatoes for about five minutes.
While you're cooking the tomatoes, add the pasta into the boiling water and boil for eight minutes. Add in the eggplant, sausage, and peasinto the tomato sauce, incorporating together for another minute or two.
Drain the pasta, and add to the sauce. Top with cheese, salt, pepper, and basil, and enjoy.