1. Take the eggplants and place on an oven tray, lined with baking paper. Rub a little olive oil over them.
  2. Place in a moderate oven (180c) and bake for 10 to 15 minutes until cooked.
  3. Remove and set aside, allowing to cool. When cool, peel skin off and dice eggplant roughly.
  4. Take sausages and split down the middle. Remove the skin and place the meat into a bowl.
  5. In a large pan heat olive oil on a low heat, add onion, garlic and bay leaves.
  6. Gently fry for 3 to 4 minutes, making sure not to colour the onions and garlic.
  7. Then add sausage meat, stirring continually breaking up the meat, cook until sausage meat is lightly browned.
  8. Add diced Roma tomatoes, eggplant and chilli, stir through and cook for 2 to 3 minutes.
  9. Add the crushed tomatoes into pan and bring to the boil, reduce heat and simmer for a further 15 to 20 minutes or till sauce thickens, season with salt and pepper according to taste.
  10. Cook pasta as per packet directions.
  11. Once pasta is cooked, drain and add immediately to pan and toss through the sauce, sprinkle with the parmesan and mix through pasta.
  12. Tear chunks of basil leaves and stir through pasta and serve immediately.