Directions (continued)

• longer pink and cooked through about 5-7 minutes. Remove from heat
• and transfer to a large bowl.
• Using the same pan, heat 4 teaspoons of the olive oil. Add the
• eggplant and cook, stirring occasionally, until tender and the edges
• are starting to brown, about 6-8 minutes. Remove from heat and
• transfer to the bowl with the sausage.
• Set the same pan over medium heat and warm the remaining 2 tsp. olive
• oil. Add the onion and cook until softened. Add the garlic and cook
• for 1 minute. Add the wine, increase the heat to medium-high and
• bring to a boil, stirring to scrape up any brown bits. Cook until
• the liquid is almost evaporated, about 3 minutes. Add the can of
• crushed tomatoes and simmer until thickened, about 10 minutes.
• In the bowl with the eggplant and sausage, add the cooked pasta,
• basil, olives, 2 cups of the mozzarella and the tomato sauce and mix
• to combine; season with salt and pepper.
• Transfer this mixture to a 9X13” lightly oiled baking dish (or the
• oven proof 12 inch fry pan). Sprinkle the remaining 1/2 cup of
• mozzarella and the parmesan cheese on top. Cover with aluminum foil
• and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping
• a close eye, until the cheese is lightly golden. Yield: Serves 4-6.