Penne with Sausage, Eggplant and Feta

Even anti-eggplant folks will dig this hearty pasta dish.  Recipe makes 4 servings.

 

What you’ll need:

  • 4 1/2 cups peeled, cubed eggplant (about 1 pound)
  • 1/2 pound pork sausage
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups hot cooked penne (or other short pasta)
  • 1/2 cup crumbled feta
  • 1/4 cup chopped parsley

What you’ll do:

  • Cook the 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 the tomato paste, oregano, pepper and diced tomatoes.
  • Cook over medium heat for 5 minutes, stirring occasionally.
  • Place the cooked pasta in a large bowl.
  • Add the tomato mixture, feta and parsley.  Toss well before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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