Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.