Cavatelli with Eggplant, Sausage, and Peppers

Ingredients:

1 1/4 pounds long Chinese or Japanese eggplants or small, thin Italian eggplants, cut into 1/2-inch rounds
1/2 pounds mixed mini sweet peppers, halved lengthwise and seeded
1/4 cup olive oil
1 pound dried cavatelli or gemelli pasta
1 pound mixed hot and sweet Italian sausages, casings removed
1 medium onion, halved and cut into strips
3 tablespoons tomato paste
1/2 cup water
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesean cheese

Instructions:

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

2. Toss eggplant and pepper slices with 3 tablespoons of the oil on a large baking sheet with sides. Arrange slices 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 tablespoon of 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 1/2 cup water. Cook 1 minute or until sausage is coated. Add eggplant, peppers, salt, and pepper and gently stir to 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 Parmesean cheese.

From Redbook.