Aubergine and sausage is one of those consolidated combinations of the Italian cuisine that almost any family has its own recipe for it. The aubergine is pan fried in oil (typically sunflower or canola oil, which are lighter than olive oil) together with a yellow onion and (sometimes) a crushed sausage. Variations include carrot, celery and other spices, depending on how aromatic is the sausage.
Differences are also found in the cheese used to top the pasta at the end of cooking: from Grana Padano to Pecorino Romano, reality is that however you prepare it, this pasta never disappoints. In this plant-based version, I used a mild-flavored vegan sausage and add saffron to the sauce, which adds depth and a warm golden color to the pasta.
