1 large eggplant
1 heaping teaspoon of salt
12 ounces Italian sausage (bulk or 3 medium links)
1/2 medium onion, chopped
1 clove garlic, minced
1 large jar (28 ounces) premium spaghetti sauce (or your own)
Salt and freshly ground black pepper, to taste

Trim ends off eggplant and cut the skin from the sides in strips. Cut the eggplant flesh into 1/2 inch cubes. Toss with the salt in a colander and place over the sink to drain for 30 minutes. Before using, rinse well under running water to remove salt.

Meanwhile, cut or break the sausage into chunks and fry over medium high heat in a large skillet until browned and cooked through. Drain off grease and pat sausage in pan dry with a paper towel. Add rinsed eggplant and onion and continue frying until eggplant is quite soft and beginning to stick to the pan Add garlic and fry for another minute. Add spaghetti sauce and reduce temperature to medium low. Simmer for 5 minutes to blend flavors. Serve over penne rigate or other tubular pasta.