Artisan Campanelle Pasta with Hearty Eggplant-Vegan Sausage Sauce

I was thinking fondly of the campanelle pasta that I recently described, and decided to make it tonight. I sauteed two thin neon eggplants (skinned and cubed to 1/4" or so) and half of a red onion cubed to 1/4" pieces. When the eggplant was looking cooked, maybe after 5-7 minutes, I added a vegan apple-sage sausage, cut also into small pieces. Once the sausage was lightly brown, I added half of a large red bell pepper and, a minute or two later, a small jar of tomato paste. I simmered then, adding fresh basil and oregano from my garden, as well as dried parsley, salt, and crushed red pepper. It tasted great over the pasta!