The Stuff you need:

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
6-8 garlic cloves, chopped
1 small onion chopped fine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

What to do with the stuff:

Cook eggplant, sausage, and garlic in a large nonstick skillet
Heat 5-7 minutes or until sausage is browned and eggplant is tender
Add tomato paste and the next 3 ingredients (through tomatoes)
Sautee over medium heat 5 minutes, stirring occasionally
Place pasta in a large bowl
Add tomato mixture, cheese, and parsley, toss, serve