<http://schema.org/recipeInstructions>
" Bring a large pot of salted water to a boil. Heat oven to 475 degrees F. Toss eggplant and pepper slices with 3 tablespoons of the oil on a large baking sheet with sides; arrange in an even layer. Roast 20 minutes, turning pieces once or twice, until browned and tender. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Meanwhile, heat the remaining 1 tablespoon oil in a large, heavy skillet over medium-high heat; crumble in sausage and cook 2 minutes, stirring, until no longer pink. Add onion; continue to cook 5 minutes or until onions are translucent. Stir in tomato paste and 1/2 cup water; cook 1 minute or until sausage is coated. Add eggplant, peppers, salt, and pepper and gently stir to combine. Keep warm. Drain pasta in colander and transfer to a pasta bowl. Add the eggplant sauce and quickly toss to combine. Sprinkle with Parmesan."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30274/cavatelli-eggplant-sausage-peppers-recipe/>