“Eggplant Caponata Pasta Sauce with Sweet Italian Sausage and Pasta”

1 Italian Sweet sausage (my recommendation is get the thinner sausage- because the one I used took forever to cook due to its height)
½ of an eggplant (chopped in ½” cubes)
1/2 cup of chopped celery
1 chopped onion
5 chopped mushrooms
1 sliced tomato
A dash of red wine (I used Malbec) 
2 minced garlic cloves
½ lb of pasta

1.Boil water and cook pasta until “al dente” which means its still a little bit hard, not soggy overcooked pasta.
2.In a frying pan, add chopped garlic and onions into pan with a dash of olive oil. 
3.After onions become a little bit clear, add chopped eggplant, mushrooms and mix around. Add salt and pepper too and another dash of olive oil. Cook for a few minutes until eggplant starts to soften. 
4.Add tomatoes, and a dash of red wine into the pan. 
5.Cook for another minute or two. Add some garlic salt and some dried parsley if you would like to add a little more flavor. 
6.For the sausage: Place a ½ a table spoon of margarine onto a nonstick skillet. 
7.Then take Sausage links and place on a skillet. Brown the sausage (3 to 4 min on each side depending on the size of the sausage. Add a ¼ cup of water to the pan then cover the skillet for about 8 to 10 min. Add a little bit of butter to the pan for flavor as well. 
8.Plate and serve with some parmesan cheese!

This dish is not only a hearty and traditional Italian comfort food, it was one of my grandmother's favorite dishes to make!