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 Feta

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