Sausage & Eggplant One Pot Pasta

Make use of your fall eggplants with this quick pasta. 

• 1 tbsp olive oil
• 2 links Italian sausage, casings removed
• ½ medium onion, diced
• 4 garlic cloves, minced
• 1 generous pinch crushed red pepper flakes
• 1 small zucchini, chopped
• 1 small eggplant, peeled and chopped
• 8 ounces pasta (shells, spirals, bowtie, etc)
• 2 1/2 cups water
• 4 cups baby spinach
• 1/4 cup grated parmesan cheese
• 2-3 tbsp olive oil (optional)

1. Heat 1 tbsp of oil in a large, shallow pan over medium high heat. When the oil is hot but not smoking, add the sausage. Cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, about  5-8 minutes. Using a slotted spoon, transfer the sausage to a plate and set aside.
2. Add the garlic and red pepper flakes to the pan and cook 1-2 minutes, or until fragrant. Stir in the zucchini and eggplant. Cook 2-3 minutes, or until browned.
3. Add the pasta and water. Bring to a boil, then reduce heat to medium and simmer for 11-12 minutes, or until pasta is cooked al dente and most of the water is evaporated.
4. Add the sausage, spinach, and parmesan. Stir until the spinach is wilted. Season to taste with salt and pepper. If desired, drizzle with 2-3 tbsp of olive oil.