Whole Wheat Penne with Sausage, Eggplant and Feta
Adapted from Cooking Light April 2005
Yield: 4 servings (serving size: 2 cups)
Ingredients
- 4 1/2 cups cubed eggplant (about 1 pound)
- 1/2 pound bulk hot 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 whole wheat penne (about 10 ounces uncooked tube-shaped pasta)
- 1/2 cup (2 ounces) cubed feta cheese
- 1/4 cup dried parsley flakes
Preparation
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 12 minutes or until sausage is browned and eggplant is tender.
Add tomato paste,
oregeno,
tomatoes and black pepper; cook over medium heat 5 minutes, stirring occasionally.
Add cooked pasta and cheese
and parsley to the tomato sausage mixture; toss well.
5 comments:
Nice photos and nice dish! Thanks for sharing! This is something new for my family. They are going to be surprised.
i'm with you on the cheese, and the more the better. great dish!
Looks great! I love feta because you can use just a small amount and still get a great punch of flavor.
I completely agree :) And I love feta with eggplant - what a delicious pasta!
I'm with you, especially when I'm using whole wheat, which I usually am these days.
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