A Pound Of Ziti Pasta
3/4 Pound Peeled Eggplant Diced Into One Inch Cubes
3/4 Pound Hot Or Sweet Italian Sausage Taken Out Of The Casing
14 Ounces Of Hand Crushed San Marzano Tomatoes With Can Juice
Two Tablespoons Of Diced Spanish Onion
Two Garlic Cloves Minced
A Teaspoon Of Dried Oregano
Two Tablespoons Of Chopped Fresh Basil
Two Tablespoons Of Extra Virgin Olive Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
Into a large saute pan, add a tablespoon of olive oil and the sausage. Cook on medium heat until the sausage is browned. Add another tablespoon of olive oil, the eggplant, the crushed red pepper flakes, and the sea salt. Continue to cook on medium heat stirring frequently for 4 minutes. Note: add more olive oil if the eggplant absorbs it all and the pan becomes dry. Add the onion and garlic. Continue to cook for three more minutes stirring frequently. Add the tomatoes. Stir to incorporate. Reduce the heat to low and cook for 10 more minutes.
Cook the ziti in a pot of salted water according to the package instructions. Before draining, reserve one cup of the pasta cooking water.
To finish, add the drained pasta to the pan with the sauce. Cook together on medium heat stirring constantly. If the pasta appears too dry, add some of the reserved pasta water. The dish is done when all of the pasta has been coated evenly with the sauce. Turn off the heat.
Garnish with the fresh basil. Serve with grated cheese.