Penne with Sausage Eggplant and Feta





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Published on Mar 22, 2011

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

Yield: 4 servings (serving size: 2 cups)
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


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.

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

Calories: 535 (31% from fat)
Fat: 18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein: 25.5g
Carbohydrate: 67.5g
Fiber: 4.6g
Cholesterol: 57mg
Iron: 4.5mg
Sodium: 884mg
Calcium: 141mg

Lia Huber, Cooking Light, APRIL 2005

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