Pasta with Sausage, Eggplant and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tablespoon salt
- 1 cup freshly grated parmesan cheese
- 2/3 cup whipping cream
- 6 garlic cloves, finely chopped
- 7 tablespoons olive oil
- 2/3 cup pine nuts, toasted
- additional grated parmesan cheese
- Carbohydrate 54 g(18%)
- Cholesterol 107 mg(36%)
- Fat 62 g(95%)
- Fiber 6 g(22%)
- Protein 31 g(62%)
- Saturated Fat 20 g(99%)
- Sodium 947 mg(39%)
- Calories 889
Preparation Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut
 until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet. Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.
Preparation Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut
 until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet. Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.
