1 1/2 lbs sweet Italian sausage
1 Tbsp olive oil
1 medium onion, sliced
1 each garlic clove, minced
1 medium eggplant, peeled and diced into 1/2" cubes
2 cups water
1 can tomatoes, whole peeled, canned, in juice
1 can (6 oz.) tomato paste
1 tsp sugar
1 tsp dried oregano leaves
1 tsp salt
1/8 tsp ground black pepper
16 oz Skinner®® Vermicelli

Cooking Directions:

1.  In a large saucepan, crumble sausage and brown in hot oil; remove meat from pan.

2.  Cook onion and garlic in drippings (do not burn garlic.)

3.  Add cooked sausage and remaining ingredients, except pasta; bring to a boil. Reduce heat and simmer uncovered, 20 minutes until thickened; stir often.

4.  Meanwhile, prepare pasta according to package directions; drain. Pour sauce over hot pasta and toss.