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Randy Mayor Photo by: Randy Mayor

Penne with Sausage, Eggplant, and Feta

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

Cooking Light APRIL 2005

  • Yield: 4 servings (serving size: 2 cups)


  • 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.

Nutritional Information

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

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Penne with Sausage, Eggplant, and Feta recipe