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Whole-Wheat Penne with Sausage, Eggplant and Olives

Prep time 15 mins
Cook time 48 mins
Yield

Serves 4

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 2 links chicken sausage, casings removed
  • 1 clove garlic, minced
  • 1 small eggplant, chopped
  • 2/3 cup green and black olives, chopped
  • 1 28-oz. can whole plum tomatoes
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper
  • 1/2 16-oz. box whole-wheat penne or rigatoni, cooked

Nutrition Information

  • calories 405
  • fat 11 g
  • satfat 3 g
  • protein 19 g
  • carbohydrate 61 g
  • fiber 12 g
  • cholesterol 28 mg
  • sodium 837 mg

How to Make It

  1. In a large, heavy pot, warm olive oil over medium-high heat. Add sausage and garlic; sauté, stirring, until sausage has browned, about 5 minutes.

  2. Stir in eggplant, olives, tomatoes, sugar and crushed red pepper. Season with salt and pepper. Using a spatula, break tomatoes into chunks. Bring sauce to a boil, reduce heat and simmer until eggplant is soft, 30 to 40 minutes. Serve pasta with sauce.