Spiral Pasta with Sausage and brinjal or eggplants

Whenever you think of Italian food, Pasta is the one which comes first in mind and if the preparation is lively full of tomatoes, it not only becomes more delicious and palatable, but also the look induces hunger. Calorie wise it is low calorie dish and the ingedients have full of nutritous value.

Ingredients for Spiral Pasta
9 tsp olive oil
2 tsp butter
1 eggplant, peeled and cut into ½” cubes
1 large onion, sliced
5 to 6 garlic cloves, thinly sliced
2 14-ounce cans (or [1] 28 oz.] diced Italian tomatoes
1 1/2 pounds sausage (Italian, kielbasa, or your favorite)
1/2 cup fresh basil, chopped
1/4 cup brandy
1 pound spiral pasta, cooked al dente
Salt and pepper for taste
2 tsp red wine vinegar
1/4 cup freshly grated Parmesan cheese

Preparation:
1. Heat large heavy skillet over medium heat. Add 2 T olive oil and 1 T butter. When hot, add eggplant and toss. Sprinkle with small amount of salt. Cover. Reduce heat to low and cook 20 minutes, stirring occasionally. Add 1 T olive oil and cook about 5 minutes more, uncovered. Cook pasta according to package instructions. Drain and reserve.

2. Meanwhile, heat a large saucepan over medium heat. Add 2 T olive oil and 1 T butter. Add onions and garlic, ¼ tsp salt, and ¼ tsp pepper. Toss to coat. Reduce heat to low and cook about 5 minutes. Add tomatoes and basil. Cover and cook 5 to 8 minutes. Add brandy. Increase heat to medium high. Cook 10 to 15 minutes, uncovered.

3. Remove lid from eggplant and cook over medium heat for about 5 minutes to brown slightly.

4. Slice sausage. Heat 2 T olive oil in a skillet over medium heat and add sausage. Cook until browned, about 5 minutes. Add the pasta and tomato mixture to the eggplant and combine. Add sausage. Cook 2 to 3 minutes. Remove from heat and add 2 T olive oil and 2 T red wine vinegar. Stir well. Serve, topped with grated Parmesan cheese.