Heat a large pot over medium heat with a drizzle of olive oil.
Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned.
Stir in the diced onion, cook until translucent, then add minced garlic.
Add the diced eggplant and cook for 5-7 minutes until softened.
Incorporate crushed tomatoes, broth, and Italian seasoning, stirring well.
Add the pasta and bring the mixture to a simmer.
Cover the pot and cook for 10-12 minutes, stirring occasionally until the pasta is al dente.
Season with salt and pepper to taste, then remove from heat.
If desired, stir in grated Parmesan and let it melt before serving.
