1 large eggplant, cut in half and then quarters sliced into ½ inch slices
5 Links spicy Italian sausage
1 sweet onion, thinly sliced
2 large fresh green peppers sliced into strips
3 garlic cloves
One 28-ounce can have whole tomatoes chopped into chunks
Teaspoon red-pepper flakes
Dash of salt and freshly ground black pepper
¾ teaspoon dried oregano
1-pound bite-size dry pasta, like rigatoni or penne
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup grated Romano cheese
Cut sausage into small rings, In a large sauté pan add the sausage and cook until brown set aside(do not drain). In a large sauté pan, heat the olive oil over medium heat. Add the eggplant in batches and cook on all sides until golden brown. Remove the eggplant from the pan and set aside on a large plate. Season with salt and pepper to taste. Add the onion and peppers to the same pan and sauté until al dente, Add the garlic and sauté until fragrant on low heat 3 minutes more. Stir in the tomatoes and bring to a simmer. Add the sausage, red-pepper flakes and oregano, and season with salt and pepper. Simmer 20 minutes, until the flavor of the sauce develops. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the instructions on the package. Drain well. Add the pasta and eggplant to the sausage sauce; toss well to coat. Add the parsley, basil , and toss well to combine. Top with Romano. Mangiare’