Ziti & Sweet-but-Hot Sauce with Sausage & Eggplant

Ingredients:

1 medium eggplant

Salt

2 tablespoons olive oil

1 pound sweet Italian sausage with fennel, casings removed

1 small onion, finely chopped

3 cloves garlic, chopped

1 can (28 ounces) Italian tomatoes

A few torn basil leaves

3 to 4 tablespoons chopped hot Italian cherry pepper rings plus 2 tablespoons brine, or 3 tablespoons Cento Cherry Pepper Hoagie Spread

1 pound ziti with lines (rigate)

Grated Parmigiano-Reggiano, for tossing and serving

Extra-virgin olive oil (EVOO), for serving

Directions:

Step 1:
Using a vegetable peeler, remove half of the eggplant skin in long strips, leaving striped sections of skin. Chop the eggplant and sprinkle with salt. Let it drain on a kitchen towel while preparing the sauce.

Step 2:
Bring a large pot of water to a boil for the pasta.

Step 3:
Heat a large saucepan or skillet over medium-high to high heat. Add two turns of olive oil to the pan. Cook the sausage, breaking it up with a wooden spoon until browned, about 5 minutes. Squeeze out excess liquid from the eggplant and add it to the pot. Add the onion and garlic. Cover partially and cook, stirring occasionally until the vegetables soften, about 5 minutes. Add the tomatoes and cook, breaking them up with the spoon until the sauce thickens, about 5 minutes. Stir in the basil and cherry peppers with brine.

Step 4:
Salt the boiling water and cook the pasta until 1 minute before the package directions suggest. Reserve 1 cup of cooking water, then drain the pasta.

Step 5:
Toss the pasta with the reserved cooking water, a generous amount of cheese, and a drizzle of EVOO until well coated. Serve in shallow bowls, and offer additional cheese at the table.