1 lb. Italian sausage
oil
linguine
2 tbs. water
2 tbs. parsley
1 eggplant, chopped
garlic salt
Prepare linguine.
Remove sausage from casing
and brown. Drain.
Cook eggplant in oil and water
until tender. Add garlic. Salt.
Toss in pasta, meat and parlsey.
Drain. Serve.