Dish of the Week: Penne with Sausage, Eggplant, and Feta

By January 14, 2011Uncategorized

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4 1/2 cups cubed peeled eggplant

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 can diced tomatoes, undrained

6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1/2 cup 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.  From Cooking Light, April 2005.

Terra

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