foodatarian.com

Ingredients:
9 tbsp olive oil,
2 tbsp butter,
1 eggplant, peeled and cut into 1/2” cubes,
1 large onion, diced,
5 to 6 garlic cloves, thinly sliced,
800gms diced Italian tomatoes,
700gms Italian sausage(or any other of your choice)
1/2 cup fresh basil, chopped,
1/4 cup brandy,
500gms spiral pasta, cooked al dente,(soft, not overcooked)
2 tbsp red wine vinegar,
Salt and pepper to taste,
1/4 cup grated Parmesan cheese.

Method:
Heat large heavy skillet over medium flame. Add 2 tbsp olive oil and 1 tbsp butter. When butter melts add eggplant and saute. Sprinkle little salt. Cover and reduce flame to low and cook for around 20 minutes, stirring occasionally. Add 1 more tbsp olive oil and cook about 5 minutes more, uncovered. Cook pasta according to package instructions. Drain and keep aside.
Meanwhile, heat a saucepan over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. Add onions and garlic, 1/4 tsp salt, and 1/4 tsp pepper. Mix well to coat. Reduce flame to low and cook about 5 minutes. Add tomatoes and basil. Cover and cook 5-6 minutes. Add brandy. Increase flame to medium high. Cook again for 15 minutes. Remove lid from eggplant, it should be brown in color.
Slice the sausages. Heat 2 tbsp olive oil in a skillet over medium heat and add sausage. Cook until golden brown. Add the pasta and tomato mixture to the eggplant and combine. Add sausage. Mix well and cook for 2 minutes. Remove from heat and add 2 tbsp olive oil and 2 tbsp red wine vinegar. Stir well. Serve hot garnished with grated Parmesan cheese.