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1
Put the eggplant cubes in a colander set over a bowl.
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2
Add 2 teaspoons salt and toss well.
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3
Let drain for 30 minutes.
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4
Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
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5
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.
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6
Add the eggplant and saute until browned in spots and tender, about 10 minutes.
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7
(Taste to be sure.)
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8
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat.
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9
Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes.
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10
Add the garlic and saute briefly to release its fragrance.
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11
Add the tomatoes, Parmesan rind, and basil.
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12
Bring to a simmer and cook for about 10 minutes to blend the flavors.
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13
Stir in the eggplant.
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14
Season with salt and pepper and simmer gently for about 5 minutes.
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15
Remove the Parmesan rind.
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16
Bring a large pot of salted water to a boil over high heat.
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17
Add the pasta and cook until al dente.
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18
Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce.
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19
Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed.
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20
Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
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21
Enjoy with Cakebread Cellars Zinfandel or another robust red wine.
