New Italian Recipes Presents:
Spiral Pasta with Sausage and Eggplant
9 T olive oil
2 T butter
1 eggplant, peeled and cut into ½” cubes
1 large onion, diced
5 to 6 garlic cloves, thinly sliced
2 14-ounce cans (or  28 oz.] diced Italian tomatoes
1 ½ pounds sausage (Italian, kielbasa, or your favorite)
½ cup fresh basil, chopped
¼ cup brandy
1 pound spiral pasta, cooked al dente
Salt and pepper
2 T red wine vinegar
¼ cup freshly grated Parmesan cheese
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.