Thursday, June 3, 2010

Penne with Sausage, Eggplant, and Feta

So note to self: no matter what way you prepare it, you just don't like eggplant, so stop making it!

This dish was pretty good once I ate all the eggplant out (yes, I'm 5 and eat the worst food first to get it out of the way).

I made this, and it was really easy, once I realized I had too much water and it turned off the flame of the penne, thus not cooking it fully. The one substitution I made was I used hot Italian Sausage, instead of breakfast sausage. If I were to make it again, I might add crush red pepper.

I had with spinach salad. (D is working late).

Penne with Sausage, Eggplant, and Fet
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Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.


Yield:
4 servings (serving size: 2 cups)

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage (used Hot Italian 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

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

CALORIES 535 (31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 57mg; CALCIUM 141mg; CARBOHYDRATE 67.5g; SODIUM 884mg; PROTEIN 25.5g; FIBER 4.6g

Cooking Light, APRIL 2005

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