Fusilli pasta with eggplant and sausage

Ingredients:

• 450 g fusilli (spiral) or cannolichi (spiral tube) pasta
• 1 medium eggplant, cut into 0.8 cm cubes.
• 1/4 cup olive oil
• 340 g raw sweet Italian sausage, casing removed
• 1 shallot, diced
• 1 clove garlic, crushed
• 1 can (400 g) of canned cherry tomatoes
• 1 tbsp. freshly grated parmesan
• 1 cup grated smoked provolone

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than package directions. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a colander, combine the sliced ​​eggplant with 1 tablespoon of salt and let sit for 5 minutes. Rinse with cold water, then squeeze out excess moisture. Dry thoroughly on a tray lined with paper towels.
3. In a large, straight-sided skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook, breaking up the pieces with a wooden spoon, until cooked through, about 6 minutes. Set the sausage aside, add the eggplant, and cook, undisturbed, for about 3 minutes.
4. Combine the eggplant with the meat and continue cooking, stirring frequently, until softened and beginning to brown, about 5 minutes. Add the shallots and garlic and cook for another 2 minutes. Deglaze the pan with the pasta water, scraping up any browned bits from the bottom. Add the tomatoes and the remaining 2 tablespoons of olive oil and cook for about 8 minutes, stirring frequently and breaking up the tomatoes.
5. Add the cooked pasta to the sauce, sprinkle the naked pasta with Parmesan and smoked provolone. Using two wooden spoons, stir until the cheese is melted and the sauce is creamy and completely coats the pasta.