1/2 cup grated Parmesan Cheese, plus extra for serving
Salt and pepper to taste
Arrange the cut eggplant on paper towel and sprinkle generously with salt. Allow to sit for at least an hour. Brush off excess salt and blot firmly with paper towel to soak up the excess liquid.
Preheat oven to 425.
On a baking sheet lined with tin foil (for easy clean up) arrange eggplant slices and drizzle generously with olive oil. Roast until soft and browned, about 20 minutes, flipping half way through. Cut into bite size pieces and set aside.
Heat a large pan on medium heat and add a light splash of olive oil. Once pan is hot, add your sausages and cook until well browned and mostly cooked through. Remove from heat to cutting board and slice into good bite size pieces.
While pan still hot, add a bit more olive oil. Add the mushrooms and sauté until starting to brown up a touch. Add the garlic and Egyptian Summer spice blend for one more minute, then add the canned tomatoes and chicken stock. Combine well and bring to a simmer, then add the roasted eggplant and sausage and turn heat down low. Allow your flavours to mingle gently while you boil your pasta.
In a large pot, bring 2 quarts of well salted water to a boil. Add the pasta and cook according to packaged instructions. Strain.
Add the pasta to the sauce along with 1/2 cup of grated parmesan cheese. Stir to combine and enjoy!