This “one dish meal” depends on cooking the sausage & eggplant mixture in an oven proofed skillet. Paccheri pasta comes from the Italian region of Campania.

Ingredients:

1. 6 ounces Paccheri pasta
2. 1-2 tablespoons olive oil
3. 1 large eggplant, cut in cubes
4. ½ pound Italian sausage, spicy or mild
5. 2 cups homemade tomato sauce*
6. ¼ cup grated Parmesan cheese

Directions:

Pre-heat oven to 400 degrees

1. Cook pasta in a large pot of water according to directions.
2. While the pasta water is heating and as the pasta cooks, bring the olive oil to fragrant in a large oven proof skillet over medium heat .
3. Add the Italian sausage – if using “sausages” remove the casing and stir to brown all over.
4. When the sausage is brown (about 4-5 minuts), add the cubed eggplant and stir to lightly coat it. 
5. You may want to add a tablespoon or two more of olive oil.
6. Cover the skillet.  This will make the eggplant soften and cook faster.
7. Cook for another 5 minutes or so and stir.
8. Add the homemade tomato sauce. 
9. When the pasta is ready, drain it well and add it to the skillet – stir to mix.
10. Add the grated Parmesan cheese.
11. Place in the oven and bake for about 50 minutes, or until the pasta is crackling brown.

Note: The tomato sauce is made with fresh or canned whole tomatoes, herbs, onion, garlic and cooked, and either canned or frozen.