Penne with Sausage, Eggplant, and Feta

Penne with Sausage, Eggplant, and Feta Recipe
Randy Mayor

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


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

Lia Huber,

Cooking Light

April 2005