Penne with Sausage, Eggplant, and Feta

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

Preparation

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