Baked Penne with Eggplant and Sausage

I was at Tagaytay for a weekend seminar when Maya Kitchen and Chef Jill Sandique sent an invite for a cooking demo. Since my daughter is leaving for Australia and interested to learn new recipes, I let her attend in my place. Here she shares the recipe of Baked Penne with Eggplant and Sausage which is quite easy

The grilled eggplant in this recipe is a delightful and healthy addition to the usual or should I say, boring, baked pasta dishes that we’ve had in the past. Try using a variety of grilled vegetables such as zucchini, carrots and broccoli to add a bit of zing to some of your typical pasta concoctions.

Ingredients:
1 box penne rigate, about 225 grams
1/3 cup pure olive oil
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
6 cloves garlic, minced
2 cans whole peeled tomatoes, about 800 grams
1 teaspoon Lea and Perrins Worcestershire Sauce
Lea and Perrins Hot pepper Sauce, to taste
10 to 12 fresh basil leaves
salt, to taste
5 pieces eggplants, about 400 grams
2 cups sliced garlic sausage, about 450 grams
vegetable or corn oil, for cooking the sausage
1 cup shredded mozzarella cheese, about 200 grams
½ cups grated Parmesan cheese