4cupstorn kalewe used purple kale but any type works
½cupminced fresh parsley
Prepare pasta according to package instructions reserving 1 cup of starchy cooking liquid.
Heat a large non-stick sauté pan over medium-high and spray with cooking spray. Add sausage and begin to break down with a wooden spoon while it browns, 8-10 minutes. Remove browned sausage from pan and set aside.
To the warm pan, add olive oil and garlic. Heat for 30 seconds before adding eggplant. salt and chili flakes. Sauté eggplant until softened, 4-5 minutes, stirring frequently.
Add reserved pasta cooking liquid and use wooden spoon to scrape brown bits from the bottom of the pan. Stir in kale and cook 2-3 minutes or until wilted.
Return cooked sausage and pasta to the pan and cook until heated through, 2-3 minutes.
Stir in parmesan and parsley before serving. Check for seasoning and adjust accordingly.
To reduce the sodium content, simply omit the added salt or reduce the parmesan cheese