In a large pot or dutch oven, heat oil over medium high heat and saute garlic and onions until softened.
While onion is cooking, remove sausages from casings, crumbling into pan and breaking up large pieces with a wooden spoon. Cook until browned.
Add in eggplant, celery, oregano, salt and pepper and salt and cook until eggplant has softened, about 10 minutes.
Stir in tomato paste, then add tomatoes to pot and stir well. Let simmer on the stove for up to an hour (longer is better!) - until eggplant has cooked down and sauce has thickened.
Cook rotini according to package instructions
Recipe by Port and Fin at https://portandfin.com/sausage-eggplant-rotini/