Pasta Bake with Eggplant and Fennel

Adapted from Chatalaine

INGREDIENTS:

• 2-3 Tofurky Italian Sausages, quartered lengthwise and sliced
• 1 teaspoon oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 eggplant, peeled and cut into 1/2 inch cubes
• 1 tablespoon sugar
• 1 fennel bulb, diced
• 1 red pepper, chopped
• 28 ounce can diced tomatoes with juice
• 1 cup vegetarian chick'n broth
• 1 teaspoon dried basil
• 1 teaspoon chili flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 cups small uncooked pasta

METHOD:

• Heat oil in large pot, add sausage, onion and garlic and saute 10 minutes
• Stir in eggplant and sugar; cook 5 minutes stirring often 
• Add fennel, tomatoes with juice, broth and spices; bring to boil
• Stir in pasta
• Transfer to baking dish
• Bake, covered, at 350 for 15 minutes
• Stir and bake an additional 15 minutes until pasta is cooked