1 lg. eggplant (2 lbs.)
1 c. water
1 tbsp. olive or vegetable oil
2 lg. cloves garlic, crushed
1 tsp. salt
4 c. elbow macaroni (1 lb.)
3/4 lb. each hot and sweet Italian sausage
1/2 c. chopped onion
1 tsp. basil leaves, crushed
Freshly ground black pepper

Peel eggplant and cut into 1/2 inch cubes; set aside.

Remove sausage meat from casing and break into chunks.

In saucepan, cook sausage in 1/3 cup of water for 10 minutes with cover on (occasionally stirring). Drain off water and saute sausage until light brown. Remove sausage.

Add olive oil and stir in onions and garlic. Cook until onions are tender. Add sausage, eggplant, tomatoes, tomato sauce, and basil. Simmer covered for 45 minutes, occasionally stirring. Uncover and simmer 15 more minutes. Season with salt and pepper to taste.

Cook elbow macaroni or ziti. Serve eggplant sauce on macaroni topped with Parmesan cheese.