Pasta with Sausages, Sundried Tomato Pesto and Feta

Ingredients

• 1 lb 454 g Quebec pork sausages (Italian, Toulouse, etc.)
• ¾ lb 340 g gemelli pasta (or penne rigate, etc.)
• 1 eggplant, about 454 g (1 lb.), peeled or unpeeled, cut into 2-cm (¾-inch) cubes
• ¼ cup 60 ml olive oil
• 1 onion, diced
• ½ tsp. 2.5 ml crushed red pepper flakes, or more to taste
• ½ tsp. 2.5 ml dried oregano
• 1 can 398 ml pezzettoni-style diced tomatoes
• ⅓ cup 80 ml store-bought sundried tomato pesto
• 2 cloves garlic, minced
• ¾ cup 180 ml feta cheese, crumbled, or more to taste
• ½ cup 125 ml fresh basil, torn into pieces
• Freshly ground pepper, to taste