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Penne with Sausage, Eggplant, and Feta

Penne with Sausage, Eggplant, and Feta
Randy Mayor
Yield

4 servings (serving size: 2 cups)

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

Ingredients

  • 4 1/2 cups cubed peeled eggplant (about 1 pound)
  • 1/2 pound bulk pork breakfast sausage
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 535
  • caloriesfromfat 31 %
  • fat 18.9 g
  • satfat 7.6 g
  • monofat 7.5 g
  • polyfat 2.1 g
  • protein 25.5 g
  • carbohydrate 67.5 g
  • fiber 4.6 g
  • cholesterol 57 mg
  • iron 4.5 mg
  • sodium 884 mg
  • calcium 141 mg

How to Make It

  1. Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

    Cooking Pasta
  2. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.