Bring a lg pot of water to boil.

Peel about half the skin from the eggplant in strips. Chop the eggplant into bite-size pieces; sprinkle with salt and drain for a few minutes on paper towels.

In a lg skillet, heat 2 tbsp. EVOO over med-hi, two turns of the pan. Add sausage and cook, stirring, until browned and crumbled, about 3 min, then add the onion, celery, and garlic. Pat the moisture off the eggplant. Stir eggplant into the sausage mixture; season with salt and pepper. Partially cover and cook to soften the eggplant, 6-8 min. Add the tomatoes and basil and simmer the sauce to let the flavors combine, 5-7 min.

Meanwhile salt the boiling water and cook the pasta until al dente. Stir about 1 cup of the pasta cooking water into the sauce, then drain the pasta and toss it with the sauce. Adjust the seasoning. Serve in shallow bowls topped with cheese and a drizzle of EVOO.