Ingredients
4 cups cherry tomatoes, preferably a mix of red, orange, and yellow
4 Japanese eggplants, cut crosswise into 1/2-inch rounds
4 cloves garlic, smashed and peeled
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound calamarata
4 links sweet Italian sausage, casings removed
1 cup pitted Kalamata olives
1/2 cup grated Pecorino Romano (2 ounces), plus more for serving
Small fresh basil leaves, for serving
Preparation
Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.
Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.
Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.
In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside.
