Mezzi pennoni rigati with aubergine and sausage

Clean and rinse the aubergine, dice it and place it in a colander with salt to allow them to drain their water. Then rinse the tiny cubes under running water and dry them with a tea towel. Pour the oil in a pan, add the onion and fry until soft, once the skin is removed, crumble the sausage and add it to the onion and brown for 2-3 minutes.Pour the white wine and let it evaporate over a high heat. Add the aubergine, the pepper, the chilli and brown. After 5 minutes add the peeled potatoes, the oregano, the salt and the pepper, cover the pan and simmer for 20 minutes over a medium heat.Add the chopped parsley and the garlic and cook for 7-8 more minutes. In the meanwhile cook the pasta and drain it al dente, remove the chilli and toss it in the sauce. Sprinkle with grated parmesan and serve warm.