Pasta with Sausage, Eggplant and Basil

Ingredients

• 1 ½ serrano chilies
• 1 pound cherry tomatoes
• 1 large eggplant
• 7 tablespoons olive oil
• grated Parmesan cheese
• ²/₃ cup pine nuts
• 1 cup fresh basil leaves
• + 7 more ingredients
• • 1 pound cavatapi or penne pasta
  • ²/₃ cup whipping cream
  • 1 ¼ cups canned low-salt chicken broth
  • 6 garlic cloves
  • 1 tablespoon salt
  • 1 cup freshly grated Parmesan cheese
  • 1 ¾ pounds spicy Italian sausages

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)...

View full recipe at Epicurious