Step 1

In a large pot over medium-high heat, combine the oil, tomatoes, onion and salt. Cover and cook, stirring only once or twice, until the tomatoes begin to burst, 5 to 7 minutes. Uncover, add the sausage and cook, using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, about 3 minutes.

Step 2

Stir in the eggplant, add the water and bring to a boil. Stir in the pasta, nutmeg and pepper. The pasta should be mostly submerged in liquid. Cover, reduce the heat to medium and cook, stirring occasionally and maintaining a vigorous simmer, until the pasta is al dente, 10 to 12 minutes. If it starts to look dry, add more water, 1/4 cup at a time.

Step 3

Taste, and season with additional salt and pepper, if desired, then stir in the basil. Divide the pasta among the bowls, drizzle with more olive oil, and sprinkle with the cheese and additional basil leaves and serve.