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.
Penne with Sausage, Eggplant, and Feta
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
Yield: 4 servings (serving size: 2 cups)
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Amount per serving
- Calories: 535
- Calories from fat: 31%
- Fat: 18.9g
- Saturated fat: 7.6g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 2.1g
- Protein: 25.5g
- Carbohydrate: 67.5g
- Fiber: 4.6g
- Cholesterol: 57mg
- Iron: 4.5mg
- Sodium: 884mg
- Calcium: 141mg
- 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.
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