Pasta with Eggplant, Kale and Sausage
 
 
Makes 4-6 servings
Ingredients
  • 2 small eggplants, cut into 1" cubes
  • 6 tablespoons olive oil, divided
  • ¾ teaspoon sea salt, plus more, to taste
  • ¼ teaspoon freshly ground black pepper, plus more, to taste
  • 1 head garlic, cut in half crosswise
  • ½ pound hot Italian sausage, removed from its casing
  • 2 cups packed torn lacinato kale leaves
  • 12 ounces girelle or other short pasta
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • ½ cup chopped fresh parsley
Instructions
  1. Preheat oven to 425 degrees. Place eggplant on a baking sheet. Drizzle with 4 tablespoons olive oil, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to coat. Place garlic on a piece of foil, drizzle with 1 tablespoon olive oil, season with ¼ teaspoon salt and a generous pinch of pepper, and fold to enclose. Place on the baking sheet with the eggplant.
  2. Bake for 15 minutes, remove from the oven and stir eggplant gently. Bake for an additional 10-15 minutes or until eggplant is caramelized and fork tender. Set aside.
  3. In a large pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add sausage and brown, breaking it into bite-size pieces with a spoon.
  4. Once sausage is browned, add kale and cook, stirring occasionally, until just barely wilted, about 2 minutes.
  5. Squeeze out roasted garlic and add to pot; crush the cloves with the back of a wooden spoon. Add roasted eggplant.
  6. Meanwhile, bring a large pot of salted water to a boil. Cook girelle 2 minutes less than al dente according to package directions. Using a slotted spoon, transfer cooked pasta to pot with eggplant, kale and sausage.
  7. Add 1 cup reserved cooking liquid to pot; stir to combine. Cook, stirring occasionally, for 2 minutes.
  8. Add Parmesan cheese and stir to combine. If necessary, add more reserved cooking liquid to loosen the sauce.
  9. Add parsley and stir to combine. Season with additional salt and pepper to taste. Garnish with additional Parmesan cheese and serve immediately.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-eggplant-kale-and-sausage/