Penne with Sausage, Eggplant, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish. Ingredients:
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 |
Directions:
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.
2. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
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