by Becca Camacho
1 lb of pasta cooked and drained
1 tablespoon olive oil
½ pound of hot Italian sausage
½ red spring onion
2 very large clove of garlic (or 4 smaller ones), minced
1 small eggplant weighing about a pound, cut into 2 inch cubes
2 banana peppers, de-seeded, cut into halves and sliced
4 cups, about a pound, of Sun Gold tomatoes, sliced in half
8 oz of goat’s milk feta
2 tablespoons capers
1 tablespoon chopped parsley
2 tablespoons chopped basil
Heat the olive oil and then add the sausage to the pan, stirring often until cooked through, about 8-10 minutes. While cooking, make sure that you are breaking it up well into pieces.
With a slotted spoon, remove the sausage, but leave the fat and add the red onion and garlic and sautee until starting to tender. Add the eggplant and cook for about 5 minutes then add the banana peppers and cook until the eggplant is browned and the peppers are softened. Add the tomatoes, stir for 30 seconds and add the feta. Stir for another 30 seconds, remove from heat and add the capers and herbs.
Spoon the sausage mixture over the cooked pasta, add a pinch or two of salt (you don’t need much as the feta is salty) and fold gently until thoroughly mixed. Serve on plates with crusty bread and a simple green salad.