Fettuccine with Sausage and Eggplant

1 lb. fettuccine
1/2 pound sausage
I2 oz. can of peeled tomatoes
1/4 pound of pancetta (cured bacon)
1 eggplant
1 clove garlic
grated parmesan cheese
salt, pepper

Cut the eggplant into small cubes, sprinkle abundant salt on it and let sit for 2 hours. Rinse the eggplant and saute in abundant extra virgin olive oil. Cut the pancetta into small cubes and in a separate pan saute in a little extra virgin olive oil with the garlic. Break up the sausage into small bits and add to the pancetta and garlic with some water. Saute a little and add the tomatoes, cut them up as the sauce cooks down. Add the eggplant, salt, and pepper and allow to cook at medium flame. Cook the fettuccine separately in salt water, drain, place in a large bowl, and add the tomato eggplant sauce. Add the grated parmesan and serve. Serves four.