Pasta with Sausage & Vegetable Sauce

1 large red onion, sliced thinly
1 small eggplant (6 ounces), chopped into 1/2 inch pieces
2 tomatoes, seeded and chopped into 1/2 inch pieces
3 to 4 cloves garlic, smashed, peeled and minced
2 tbsp chopped flat-leaf parsley
2 tbsp grated parmesan
1/2 pound pasta (I used linguini)
a package of sausage from your freezer

Get everything chopped up and then put the water on for the pasta and heat up a big pan on medium high heat. Brown the sausage. Add the eggplant and onion to the pan using the oil from the sausage to saute. If the sausage is lean or you have ommitted it, add some olive oil. Saute for about 6 minutes, until the veggies are browned and soft. (Be sure to put the pasta in the pot of now boiling water sometime during all this).

Then remove your pan from the heat and add the tomatoes and garlic. Give it a good stir. Add 1/3 cup of the pasta cooking water to your pan, then drain the pasta and add it to your sauce. Stir everything around in your pan then put it all in a bit bowl and top with the chopped parsley and garlic.

-adapted from Jacques Pepin's Table: The Complete Today's Gourmet