Baked Cavatelli With Italian Sausage And Eggplant

1 lb. bulk Italian sausage
1 large onion
2 garlic cloves, minced
1/2 tsp. crushed red pepper
2 med. eggplants, peeled and cubed
2(8oz.) cans tomato sauce
1/2 cup water
1/4 tsp. blk. pepper
8oz. cavatelli or any small shell pasta
1tblsp. dried parsley
1 cup shredded mozzarella cheese

1. Heat oven to 400 degrees. Grease a 2 qt. casserole. Heat lg. skillet over med. high heat until hot. Cook and stir sausage, breaking into pieces, until browned. Add onion, garlic, and crushed red pepper, cook 1 min. Add eggplant, cook 5 min.stirring occasionally. Stir in tomato sauce, water and blk. pepper, cook 10 min.
2. Meanwhile, cook pasta, drain and toss with sauce.
3. Place half of the mixture in casserole, top with half each parsley and cheese. Cover with remaining pasta mixture, sprinkle with remaining parsley and cheese. Cover with foil. Bake 15 to 20 min. till thoroughly heated. Serves six. Reheat leftovers the next night and you have a great two night meal just add bread and salad.