Created by ImPat on June 13, 2019
Step 1: Heat the oil in a large heavy-based saucepan over high heat and add the eggplant, salt and pepper and cook for 1 minute and then add the sausage and cook for 5 minutes or until golden brown and now add the vincotto and cook for 1 minute.
Step 2: Add the tomatoes, bring to a simmer and cook for 4 minutes or until slightly reduced and wile the eggplant mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente.
Step 3: Drain, add to the eggplant mixture and toss to combine and then divide between bowls and sprinkle with the ricotta salata and pepper to serve.
Step 4: COOKS NOTE - We used fresh pasta varieties, which are available from selected supermarkets, specialty grocers and delicatessens.