Sausage and Eggplant Penne

Ingredients

• • 1/2 cup (130 g) ricotta cheese, drained
  • 2 tbsp finely chopped flat-leaf parsley
  • 3/4 lb (340 g) penne rigate or other short pasta
  • 1 eggplant, diced
  • 1/3 cup (75 ml) olive oil
  • 1 lb (450 g) Italian sausage, casing removed
  • 1 jar (340 ml) roasted red peppers, drained and cut into strips
  • 1 cup (250 ml) chicken broth
  • 3 tbsp (45 ml) tomato paste
  • Freshly grated Parmesan cheese, to taste