Penne with Sausage, Eggplant, and Feta
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
4 servings (serving size: 2 cups)
4 1/2 cups
cubed peeled eggplant (about 1 pound)
bulk pork breakfast sausage
freshly ground black pepper
(14.5-ounce) can diced tomatoes, undrained
hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
(2 ounces) crumbled feta cheese
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.