Penne with Sausage, Eggplant, and Feta

<p>Penne with Sausage, Eggplant, and Feta</p>
Randy Mayor

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

Yield:

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

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

Preparation

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.