Simple and delicious. Feeds 4 generously.
450g package of pasta
one large eggplant
one large zucchini
5 cloves garlic, sliced
1 medium-sized onion, chopped
4 Italian sausages
one bottle of Italian passata (strained tomatoes)
3 sprigs fresh rosemary, finely minced
1 large handful chopped Italian parsley
1 tsp each: dried oregano and paprika
one heaping spoonful of grainy mustard
one small spoonful of honey
olive oil and balsamic vinegar
coarse kosher salt and freshly ground black pepper
Preheat oven to 400F. Dice eggplant into small chunks and zucchini into slightly larger chunks. Toss with some oil, salt, pepper, oregano and a few splashes of balsamic vinegar. Spread evenly on a baking sheet and bake 20 minutes or until tender. Set aside.
Italian Sausage Tomato Sauce:
Heat oil in a large heavy-bottomed saucepan while the veggies are roasting. Sautee onions and garlic until fragrant and add salt, pepper, and rosemary. Start the water for your pasta in the meantime and add a generous amount of salt to the water.
Squeeze meat out of sausage casing in meatball-sized chunks directly into pan. Add mustard, honey, and paprika and sautee until brown and richly caramelized. By now your water should be ready for the pasta.
Add passata, a splash of balsamic vinegar and the same amount of vermouth. Add roasted vegetables. Cook for a few more minutes. Your pasta should be ready. Turn off the heat, add parsley to the sauce and then the pasta. Toss to coat.
Enjoy with a kind-hearted lifestyle editor and get some ice cream afterward. Preferably strawberry.