Pasta with tomato sauce and sausages

Cut the chipolata into pieces of approx. 2 cm. Heat the oil in a frying pan and fry the meat for 2 min.

Chop the onion and cut the aubergine into cubes. Add the onion and the aubergine and cook over a high heat for 3 minutes.

Add the pasta sauce and bring to the boil. Turn down the heat, put the lid on the pan and let the sauce simmer for 10 minutes on low heat.

In the meantime, cook the pasta al dente according to the instructions on the package.

Cut the mozzarella into cubes and add the last 2 min. To the sauce and scoop. Drain the pasta and spread over 6 plates.

Spoon the sauce on it. Slice the leaves of the basil coarsely and spread them over the plates.