Penne with Italian Sausage, Eggplant, and Feta
4 ½ cups of cubed peeled eggplant, about one pound
4 Italian Sausage, Mild, cut into 2 inch slices.
4 garlic cloves, minced
2 Tablespoons of tomato paste
1 teaspoon of dried oregano
¼ teaspoon of freshly ground black pepper
1 (14.5) ounce can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces of uncooked tube-shaped pasta)
½ cup (2 ounces) crumbled feta cheese
¼ cup of chopped fresh parsley
Directions: Cook eggplant, sausage, and garlic in a large skillet over medium-high heat for five minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next three ingredients. Cook over medium heat five minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Yields: 4 servings (serving size: 2 cups). Calories 535.
Quick Tip: reduce chopping time by substituting two teaspoons of bottled minced garlic for four garlic cloves.
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