SAUSAGE AND EGGPLANT BAKE

1/2 pound dried twist pasta such as rotini or gemelli
1 pound Italian sausage or low-fat turkey Italian sausage
1/2 cup green pepper, seeded and chopped
1 cup onion, chopped
1 clove garlic, minced
1 (1 pound) eggplant, peeled and cut into 1/2Ó cubes
1 (14.5 ounce) can peeled and diced tomatoes, with juices
1 (6 ounce) can tomato paste, Italian style preferred
1 tsp. marjoram
1 tsp. basil
1/4 tsp. dried crushed red pepper
1/4 tsp. freshly ground black pepper
1 tsp. salt
1/2 pound part-skim Ricotta cheese
2 cups part-skim mozzarella cheese, divided use
1/3 cup Parmesan cheese

Prepare pasta according to package directions. Drain.

Meanwhile, squeeze the sausage from the casings into a large, deep skillet. Over medium heat, lightly brown the sausage, stirring until it crumbles. Remove the sausage from the pan with a slotted spoon and drain on paper towels. Reserve.

Reserve 2 tablespoons pan drippings and discard remaining pan drippings. Saute the green pepper, onion, and garlic in the reserved pan drippings for 2-3 minutes.

Stir in the eggplant and cook until the vegetables are soft, about 8 minutes.

Add tomatoes, paste, herbs, peppers and salt. Reduce heat to low, cover and simmer about 8-10 minutes, stirring occasionally.

Crumble sausage into small pieces. Add sausage and pasta. Mix well.

Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place half of the sausage mixture in the dish. Top with all of the Ricotta cheese and 1 cup mozzarella cheese. Spoon on the remaining sausage mixture. Add the remaining mozzarella and all of the Parmesan. (May be made ahead to this point, covered and refrigerated for several hours.)

WHEN READY TO COOK:
Cover with foil and bake in a preheated 350 degree F. oven until bubbly, about 30-35 minutes. Let stand for a few minutes before serving.

Servings: 8-10
Source: National Hot Dog and Sausage Council