FUSILLI WITH ITALIAN SAUSAGES, EGGPLANT & TOMATOES

If you like Italian sausage and eggplant, you will love this sauce over pasta. Dinner ready in 30 minutes!

1 medium firm eggplant, cut into 1-inch cubes

1 T sea salt

¼ cup avocado oil

1 lb Italian sweet sausage, casings removed

1 large shallot, diced

3 cloves garlic, minced
1 t red pepper flakes, or to taste
1 t dried oregano

2 14-oz cans cherry tomatoes

1 cup red wine
½ cup finely diced fontina cheese

1 cup grated Pecorino Romano cheese
Sea salt and freshly ground pepper

Fresh basil leave, chiffonade for garnish

Toss the eggplant with the tablespoon of salt in a colander.

Let colander sit for in sink 15 minutes, then rinse with cold water and let drain again and then blot dry between paper towels.

Meanwhile, heat oil in a wide skillet over medium heat.  Add the sausage, breaking up with a wooden spoon and cook until brown, about 8 minutes.

Removed with a slotted spoon to a large bowl and set aside.

Add the eggplant and cook for 5 minutes or until golden brown.

Add the shallot and cook another 2 minutes, then add the garlic, red pepper flakes, and oregano and cook another minute.

Return the sausage to the pan and stir to combine.

Add the two cans of cherry tomatoes, breaking up with a spoon as they cook.

Add the red wine and simmer another 10 minutes.

Meanwhile, bring a pot of salted water to a boil and add 1 lb fusilli pasta and cook until al dente, about 8 minutes.

Drain pasta, saving some of the pasta cooking water in a cup.

Add pasta to pan and add a little pasta water as needed.

Add the grated cheese and season to taste with salt and pepper.

Spoon into individual bowls and sprinkle with basil.

Serves 4