Spinach Pasta with Tomato and Eggplant Sauce

72.57 gram Aldi Italian meatless sausages (by MROZYLA)
7 slice, medium (1/4" thick) Red Ripe Tomatoes
.5 cup, chopped Onions, raw
6 cloves Garlic
.5 eggplant, peeled (yield from 1 Eggplant, fresh
84 grams Portabella Mushrooms
1 tbsp Pepper, red or cayenne
2 tbsp Italian Seasoning - Tone's
2 tbsp Garlic powder
2 tbsp Onion powder
1 tbsp Honey
7 Nests Priano Spinach Pasta Nests (by GREENSKIES3)
Salt and Pepper to taste

I added fish sauce to add depth to the flavor (fish sauce isn't vegetarian).

Saute onions and garlic on medium/hot, add and brown meatless Italian sausage. Add tomatoes and eggplant and let it reduce into a sauce, stirring to prevent sticking or burning. Once the eggplant and tomatoes cook down into a sauce, add water to desired consistency if necessary, add all seasonings and stir. Place the pasta nests into the sauce and then ladle sauce over the nests. Turn the heat down to medium and cover, simmer and stir occasionally. Cook until the noodles are done to the desired doneness.