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Bonnie's Pineapple Upside-Down Cake

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

If pineapple isn’t for you, or you can’t find one that’s even close to ripe, this cake is great for any fruit that becomes tender but not mushy when baked.