Penne with Sausage, Eggplant & Feta
This dish is easy to whip up for that midweek dinner. Make sure to cook the eggplant until good and tender. Add a side salad or sauteed broccoli for a nutritious meal.
Ingredients:
4 1/2 cups Eggplant, cubed and peeled
1/2 pound Moody Breakfast Sausage
4 Garlic Gloves, minced
2 Tbs Muir Glen Tomato Paste
1 tsp Dried Oregano
1/4 tsp Fresh Ground Pepper
16 oz Diced Tomatoes (2/3 jar Local Folks Foods Tomatoes)
About 6 cups cooked pasta, (Hodgson Mill Brown Rice Penne or Nicole Taylors Fresh Rigatoni)
2 oz Organic Valley Feta Cheese, crumbled
1/4 cup Fresh Parsley, chopped
Directions:
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 – 10 minutes or until sausage is browned and eggplant is tender. Add tomato paste, oregano, pepper and tomatoes; cook over medium heat 5 minutes, stirring occasionally. Placed pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Serves 3 – 4.