Eggplant are beginning

​Eggplant Sausage Pasta
 
•   1 large eggplant, cut into 1-inch pieces
•   1 tablespoon salt
•   7 tablespoons olive oil
•   1 3/4 pounds spicy Italian sausages, cut up
•   1 pound cherry tomatoes, halved
•   6 garlic cloves, finely chopped
•   1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
•   1 1/4 cups canned low-salt chicken broth
•   2/3 cup whipping cream
•   1 pound cavatapi or penne pasta
•   1 cup freshly grated Parmesan cheese
•   1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
•   2/3 cup pine nuts, toasted
•   Additional grated Parmesan cheese
 
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; saute 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. Cook meat until brown, about 5 minutes. Transfer meat to plate. 
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add sausage, broth and cream. Simmer until sausage is 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