Eggplant & Chicken Sausage Spaghetti
1 pound Spaghetti (cooked & retain 1 cup water)
2 ½ cups Marinara sauce (see my recipe here)
1 large purple Eggplant-washed & sliced into bite sized cubes
1 cup shredded Parmesan cheese
2-3 springs of fresh Oregano
2 fresh Bay leaves
¼ cup fresh Basil-chopped
4-5 cloves fresh Garlic-minced
1 yellow Onion-diced
4 tablespoons Olive oil
1 package Chicken Sausage-sliced
¼ teaspoon crushed Red Pepper flakes
Boil water for pasta in a large pot. Add salt & a little olive oil. Bring to a boil, add pasta & cook until it is al dente. Retain 1 cup of the pasta water. Begin by sautéing onions, garlic, herbs & olive oil on high heat until golden brown. Add chicken sausage. Cook for about 2-3 minutes.
Add eggplant, about 1 teaspoon of salt, pepper, & cover. Cook for about 2 minutes, reducing heat to a simmer. Add marinara sauce, water & stir. Cook on low heat for about 10 minutes or until eggplant is cooked. Drain pasta, then immediately add eggplant & cheese, and mix well. Serve immediately.