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