1 eggplant, diced small
1 pound Italian sausage
1/2 cup red wine
2-3 whole garlic cloves, peeled
1 1/2 – 2 cups beef broth
700 g. canned whole tomatoes, drained and crushed by hand
Sauté eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. Serve over penne or any other hearty shaped pasta.