4 servings (serving size: 2 cups)

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

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

StephanieWaters's Review

April 19, 2014
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.

seaside725's Review

December 09, 2013
I thought this was a quick, solid recipe. I served it with broccoli. My family enjoyed it and I would make it again during the week.

rlepere's Review

August 30, 2013
I used vegetarian sausage, since I'm vegetarian, and my family LOVED this recipe! The textures and different tastes compliment each other so well.

Tomi0118's Review

June 06, 2013
I used Jimmy Dean's light pork sausage to reduce the fat. I loved that this recipe had very few ingredients and could made up in no time at all. I cut my eggplant in pieces that were a little too small and will make them bigger next time. I think I may add more tomatoes, or more paste or reduce the pasta b/c it was a little dry. Otherwise a real keeper, and I loved the addition of eggplant. I love eggplant but don't know of a lot of recipes that use it.... this was great.

Empac7's Review

February 23, 2011
YUM! This is a definite keeper. I even really screwed it up, but look forward to making it again: after a open a can of tomato paste I freeze it in tablespoon portions because I never use it all. They thaw out nice and keep me from throwing away food! Anyway, apparently I had done the same with some chipotle peppers in adobe sauce, and that's what I threw in to make this meal. By the time I figured it out, it was too late. The dish itself was almost too hot but the flavor was amazing! I may even consider adding one of the chipotle peppers next time, as well as the tomato paste...

Meatless version

April 03, 2017
My daughter, who doesn't eat meat, and I made this together. In place of the sausage, we added cut-up mushrooms. And, since she prefers goat cheese, we used that in place of the feta cheese. It came out very good, and leftovers tasted even better.

quick & easy

January 14, 2017
Followed proportions, subbing turkey Italian sausage.  Prepped the eggplant with tip from Serious Eats all-American eggplant parm (slice lengthwise and salt, put on doubled paper towels, top with doubled paper towels and microwave for 3min to remove some of the water).  Added about a half-cup of leftover arrabiatta sauce to use it up.  Served with spinach-mushroom salad.


April 23, 2015
This recipe was easy to make and very tasty. I used one cup of the pasta water to make the sauce thinner.   I'll definitely make this again.  

daneanp's Review

October 14, 2013
Really flavorful and easy to prepare - quick for a weeknight meal. Next time, I'd probably add some sliced mushrooms.

bobbadagirl's Review

January 06, 2013
My dad and I both loved this! Surprisingly easy to make, does indeed make a ton - four servings, pfft, more like six at least - and really very very good. Be a little cautious when determining when your penne's done - mine was fine when I drained it, but then I added all the hot and semi-liquidy stuff and it cooked a little more and got a little mushier than I'd have liked. Still excellent, though!