Orecchietta Pasta with Eggplant and Sausage

1/2 1 lb orecchiette pasta or medium shells
1 eggplant, diced to 1/2-inch
Dash red pepper flakes
1 Tbsp Balsamic vinegar
4 chicken-apple sausages, or other nice boutique sausages, sliced
1 red pepper, diced
2 green onions, sliced
1 Serrano chili, diced
2 cloves garlic, thinly sliced

Bring a large pot of salted water to a boil. Heat a large non-stick skillet and toss in the eggplant. Stir about 2 minutes until the eggplant begins to sizzle. Then add about a tablespoon of olive oil and the red pepper flakes and continue cooking at medium heat to let the eggplant brown on all sides very well. Do not stir too often or you will make the eggplant mushy. When nice and brown, sprinkle the Balsamic vinegar about the eggplant, stir and remove to a bowl.

Meanwhile, cook the pasta in the boiling water just until al-dente. Drain pasta well. At the same time, sauté the sausage in another skillet, adding the pepper, onions, chili and garlic after about 5 minutes. Continue cooking just until the veggies are crisp-tender. Toss the eggplant with the sausage mixture and fold into the pasta. Serves 4 adults or 2 students.