Pasta with Grilled Sausage Peppers & Eggplant

500 g hot Italian sausages
250 g sweet orange peppers
1 medium eggplant, sliced lengthwise 1 cm thick
2 tbsp rice bran oil, plus more, for brushing
SIDS SALT & PEPPER to taste
250 g farfalle, short pasta (or break the long stuff)
30 g freshly grated Parmesan cheese (about ⅓ cup)
¼ cup basil leaves, torn

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat.
Meanwhile, soak 1 small bamboo skewer for 10 minutes.
Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with oil and season with SIDS SALT & PEPPER.
Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board to cool slightly.
Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10-15 minutes. Transfer to a bowl, cover with plastic wrap to cool slightly.
Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3-4 minutes longer. Transfer to the cutting board.
Slice the sausages about 8 mm thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds, slice into bite-sized strips and add it to the sausage and peppers.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al denté. Reserve ½ cup of the cooking water and drain. Add the pasta and the 2 tablespoons oil to the bowl and toss. Add cheese and toss again, adding pasta water, little by little, if you need to thin the pasta sauce. Season with SIDS SALT & PEPPER, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.