Pasta with Sausage, Eggplant, and Basil

Shelly Roberts actually forwarded this recipe to me last week, thinking it might be well suited for my family (and, obviously, the fresh produce from the garden, considering all the lovely eggplant and cherry tomatoes that are coming in).

The Helms house is gluten free, so I made this with gluten-free fusilli. I also used half mild Italian sausage and half spicy Italian sausage for the meatballs. We are not the hugest fans of eggplant, but this is by far the most delicious dish I have made with the vegetable yet. I highly recommend trying it out!

Pasta with Sausage, Eggplant, and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt

7 tablespoons olive oil

1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream

1 pound cavatapi or penne pasta

1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut
 until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.

Bon Appétit
March 2000