Sausage Aborigine with Penne and Goat Cheese - West Georgia Woman

Ingredients

• 1 small to medium eggplant, peeled and cubed into 3/4 inch pieces
• 2 tablespoons olive oil
• 2 teaspoons salt, preferably a coarse grind or kosher
• 1/2 pound ground Italian sausage, spicy or sweet
• 1 teaspoon minced garlic
• 1 pound box of penne noodles cooked al dente
• 24-ounce jar of marinara sauce or use recipe provided
• 1/2 cup crumbled goat cheese