1 lb sweet Italian sausage (bulk, or casings removed)
1 lb eggplant, diced into 1/2” cubes
1 each green bell pepper, cut into strips
1/2 cup onion, chopped
2 each garlic cloves, chopped
2 tsps dried oregano leaves
1 tsp salt
1 can (28 oz.) crushed San Marzano tomatoes
1 can (6 oz.) tomato paste
3/4 cup water
1 lb Creamette® Mostaccioli

Cooking Directions:

1.  In large saucepan over medium-high heat, cook sausage until it starts to brown, stirring to separate meat.

2.  Add eggplant, green pepper, onion, garlic, oregano and salt. Cook 5 minutes, stirring occasionally.

3.  Add tomatoes with juice, tomato paste and water. Heat to boiling; reduce heat. Simmer, uncovered, 35 minutes, stirring occasionally.

4.  Meanwhile, prepare pasta according to package directions; drain.  

5.  Toss hot pasta and sauce. Serve with grated Parmesan cheese, if desired.