Rigatoni with Eggplant, Italian Sausage, and Tomato - eggplant

Method

• Put the eggplant cubes in a colander set over a bowl.
• Add 2 teaspoons salt and toss well.
• Let drain for 30 minutes.
• Squeeze the eggplant cubes vigorously to release additional moisture, then set aside on paper towels.
• In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.
• Add the eggplant and saute until browned in spots and tender, about 10 minutes.
• (Taste to be sure.)
• In a large pot, heat the remaining 2 tablespoons olive oil over medium heat.
• Add the sausage and cook, breaking it up with a wooden spoon, until it is finely crumbled and no longer pink, about 5 minutes.
• Add the garlic and saute briefly to release its fragrance.
• Add the tomatoes, Parmesan rind, and basil.
• Bring to a simmer and cook for about 10 minutes to blend the flavors.
• Stir in the eggplant.
• Season with salt and pepper and simmer gently for about 5 minutes.
• Remove the Parmesan rind.
• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until al dente.
• Set aside 1 cup of the pasta water, then drain the pasta and add it to the sauce.
• Toss well, add the cheese, and toss again, moistening with reserved pasta water if needed.
• Serve immediately in 8 warm bowls and pass additional Parmesan cheese.
• Enjoy with Cakebread Cellars Zinfandel or another robust red wine.