Sausage and Eggplant Pasta

I made this with tri color tortellini from the local Italian Supermarket. This is from the most recent Rachael Ray Magazine. Her recipe didn't use sauce, but I wanted red sauce with this. So good and a quick dinner.

• your favorite pasta - cook according to directions
• 12 oz italian sausage, casing removed
• 1/4 cup grated parmesan
• 1/2 lb eggplant diced
• 1/4 cup chopped fresh parsley

1. Brown sausage in nonstick skillet
2. Add eggplant to skillet and cook about 3 minutes
3. Add sauce, parsley and parmesan to skillet. 
4. Cook about 5 minutes and serve over pasta.
5. Sprinkle top with more parmesan if desired.