Pasta with Italian Sausage, Tomatoes and Eggplant | Christopher Kimball’s Milk Street | Recipes, TV

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more to serve
• 2 pints cherry or grape tomatoes
• 1 small red onion, finely chopped
• Kosher salt and ground black pepper
• 8 ounces hot Italian sausage, casing removed
• 1 pound eggplant, peeled and cut into ¾-inch cubes
• 1 pound campanelle, gemelli or cavatappi pasta
• ¾ teaspoon grated nutmeg
• 1 cup lightly packed fresh basil, torn if large
• Finely grated Parmesan or pecorino Romano, to serve