Sausage and Eggplant Pasta

1. 1

   In 12-inch skillet over medium-high heat, heat Italian sausages and 1/4 cup water to boiling.

2. 2

   Reduce heat to low; cover and simmer 5 minutes.

3. 3

   Remove cover and cook until sausages are browned, about 15 minutes.

4. 4

   Remove sausages to cutting board.

5. 5

   When cool enough to handle, cut diagonally into 1/4-inch-thick slices.

6. 6

   While sausages are cooking, cut eggplant into 1/2-inch chunks.

7. 7

   In drippings remaining in skillet, over medium heat, cook eggplant and 2 tablespoons water until eggplant is tender, about 15 minutes, stirring often and adding additional water if necessary to keep eggplant from sticking.

8. 8

   Add spaghetti sauce and sausages; over high heat, heat to boiling.

9. 9

   Reduce heat to low; cover and simmer 5 minutes.

10. 10

    Meanwhile, in saucepot, prepare ziti macaroni as label directs but do not use salt in water.

11. 11

    Drain ziti; return to saucepot.

12. 12

    Add spaghetti-sauce mixture; over medium heat, heat through.

13. 13

    To serve, spoon ziti into 8 individual pasta bowls or dinner plates; top each serving with some ricotta cheese and cracked pepper.

14. 14

    Sprinkle with Parmesan cheese if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.