Penne with Sausage, Eggplant, and Feta

by CookingLight

(penne pasta, sausage, eggplant, feta)

Meaty breakfast sausage, earthy eggplant, and zesty feta compliment each other in this hearty pasta dish.
Yield: 4 2-cup servings
Prep Time:
Cook Time:
Total Time:

Ingredients

4½ C cubed peeled eggplant (about 1 lb)
½ lb bulk pork breakfast sausage
4 garlic cloves, minced
2 Tbsp tomato paste
1 tsp dried oregano
¼ freshly ground black pepper
1 14.5-oz can diced tomatoes, undrained
6 C hot cooked penne, (about 10 oz uncooked)
½ C (2 oz) crumbled feta cheese
¼ C chopped fresh parsley


Instructions

1. Cook 10 oz penne pasta according to package directions.
2. 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 oregano, pepper and tomatoes. Cook over medium heat 5 minutes, stirring occasionally.
3. PLace pasta in a large bowl. Add tomato mixture, cheese and parsley; toss well.

Nutritional Information:
Amount per serving
Calories: 535;
Calories from fat 31%; Fat 18.9 g; Saturated fat 7.6 g; Mono fat 7.5g; Poly fat 2.1 g;
Protein 25.5 g; Carbohydrate 67.g; Fiber 4.6 g; Cholesterol 57 mg;
Iron 4.5 mg; Sodium 884 mg; Calcium 141 mg;