Spicy Eggplant Sausage Pasta

I thought of this recipe during Stats class today and tried it out for dinner. Dave is my taste-test guinea pig, and he gave it five stars out of five. I always cook with my eyeballs, not measuring spoons, so for the purpose of relaying a recipe to you, I have just estimated all measurements.

Serves four, and great with crusty French bread or soft breadsticks (I love the Pillsbury ready-to-bake kind that comes in a tube).

1 medium eggplant
1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
3 hot Italian sausages
1 tsp crushed red pepper flakes
1/4 cup fresh sage
1/4 cup fresh tarragon
1/2 cup fresh basil
1 box spaghetti
1 can (16 oz) crushed tomatoes
1/2 cup black olives (I like burgundy pearls)
1/4 cup vermouth
1/2 cup cherry tomatoes
1/3 cup fresh mozzarella, cut into half inch chunks
shredded parmesan, romano, or asiago for topping pasta

Put a large pot of water to boil with a dash of salt. Wash and cut the eggplant into 1 inch chunks. Place in boiling water. Heat a large saucepan with olive oil on medium high. Dice onion, mince garlic, and add to saucepan. With kitchen shears, cut 1/2 inch sausage pieces into pan. Let cook until half done, about four minutes, then add crushed peppers and stir . Finely chop sage, tarragon, and basil. When eggplant is soft but not too mushy and, drain and add to saucepan with the chopped herbs. Cook until sausage is completely brown. Refill the pot with water and salt and bring to boil. Add spaghetti to boiling water. Add crushed tomatoes to saucepan, and stir. Chop olives in half and add to sauce with vermouth. Reduce heat to medium and stir. Cut tomatoes in half and add to sauce. Simmer until spaghetti is ready. Drain spaghetti. Divide into bowls. Divide mozzarella pieces onto spaghetti. Spoon sauce on top and serve with shredded parmesan.