Rating: 4.5 stars
38 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 6
  • 4 star values: 6
  • 5 star values: 25

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

Lia Huber
Recipe by Cooking Light April 2005

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.

Nutrition Facts

535 calories; calories from fat 31%; fat 18.9g; saturated fat 7.6g; mono fat 7.5g; poly fat 2.1g; protein 25.5g; carbohydrates 67.5g; fiber 4.6g; cholesterol 57mg; iron 4.5mg; sodium 884mg; calcium 141mg.
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