Baked Eggplant and Sausage Ziti

• 2 12 tablespoons olive oil
• 34 lb sweet Italian sausage, casings removed
• 1 small eggplant, cut into 1/2-inch cubes
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 12 cup dry red wine
• 1 (28 ounce) can crushed tomatoes, undrained
• 5 ounces ziti pasta, cooked al dente
• 14 cup chopped fresh basil leaf
• 14 cup chopped kalamata olive
• 2 12 cups shredded mozzarella cheese
• salt
• fresh ground black pepper
• 12 cup freshly grated parmigiano-reggiano cheese

1. Preheat oven to 400 degrees,.
2. In medium nonstick skillet over medium high heat, warm 2 teaspoons of oil.
3. Brown sausage for 5 minutes, breaking up with the back of a wooden spoon.
4. Drain sausage on paper towels, reserving 1 tablespoons of fat in skillet.
5. Over medium-high heat, cook eggplant in skillet for 6 minutes.
6. Transfer eggplant to large bowl.
7. Return skillet stove and heat 1 tbsp of oil over medium heat.
8. Saute onions for 5-6 minutes.
9. Add garlic; cook one minute.
10. Add wine, increase heat to medium-high heat and bring to boil, scraping bottom of skillet to release browned bits.
11. Cook for 3 minutes; add tomatoes and simmer for 10 minutes.
12. Add sausage, pasta, basil, olives and 2 cups of mozzarella along with tomato sauce to bowl of eggplant.
13. Stir to combine and season with salt and pepper.
14. Transfer mixture back to skillet and top with 1/2 cup mozzarella cheese and Parmigiano-Reggiano cheese.
15. Cover; bake 25 minutes.
16. Uncover and place under oven broiler seet at 500 degrees for 5 minutes.

olive oil, sweet italian sausage, eggplant, yellow onion, garlic, red wine, tomatoes, pasta, fresh basil leaf, olive, mozzarella cheese, salt, fresh ground black pepper, cheese

Taken from www.food.com/recipe/baked-eggplant-and-sausage-ziti-410324 (may not work)