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.
Five stars because it was good and really easy. However, I did think it was a little "single note" as written, so I added red pepper flakes (as others suggested) and about 1/4 - 1/2 tsp. of fennel seeds, which made it a lot more interesting without any extra work.
I used Jimmy Dean's light pork sausage to reduce the fat. I loved that this recipe had very few ingredients and could made up in no time at all. I cut my eggplant in pieces that were a little too small and will make them bigger next time. I think I may add more tomatoes, or more paste or reduce the pasta b/c it was a little dry. Otherwise a real keeper, and I loved the addition of eggplant. I love eggplant but don't know of a lot of recipes that use it.... this was great.
YUM! This is a definite keeper. I even really screwed it up, but look forward to making it again: after a open a can of tomato paste I freeze it in tablespoon portions because I never use it all. They thaw out nice and keep me from throwing away food! Anyway, apparently I had done the same with some chipotle peppers in adobe sauce, and that's what I threw in to make this meal. By the time I figured it out, it was too late. The dish itself was almost too hot but the flavor was amazing! I may even consider adding one of the chipotle peppers next time, as well as the tomato paste...
My daughter, who doesn't eat meat, and I made this together. In place of the sausage, we added cut-up mushrooms. And, since she prefers goat cheese, we used that in place of the feta cheese. It came out very good, and leftovers tasted even better.
Followed proportions, subbing turkey Italian sausage. Prepped the eggplant with tip from Serious Eats all-American eggplant parm (slice lengthwise and salt, put on doubled paper towels, top with doubled paper towels and microwave for 3min to remove some of the water). Added about a half-cup of leftover arrabiatta sauce to use it up. Served with spinach-mushroom salad.
My dad and I both loved this! Surprisingly easy to make, does indeed make a ton - four servings, pfft, more like six at least - and really very very good. Be a little cautious when determining when your penne's done - mine was fine when I drained it, but then I added all the hot and semi-liquidy stuff and it cooked a little more and got a little mushier than I'd have liked. Still excellent, though!
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