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Penne With Sausage Eggplant And Feta

Healthy.Eater's picture
  Peeled cubed eggplant 1 Pound (4 1/2 Cups)
  Bulk pork sausage 1⁄2 Pound (Breakfast Type)
  Garlic 4 Clove (20 gm), minced
  Tomato paste 2 Tablespoon
  Dried oregano 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Cooked penne 6 Cup (96 tbs) (Hot, About 10 Ounces Uncooked Tube Shaped Pasta)
  Crumbled feta cheese 2 Ounce (1/2 Cup)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

1. 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 next 3 ingredients (through tomatoes),- cook over medium heat 5 minutes, stirring occasionally.
2. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley, toss well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2252 Calories from Fat 733

% Daily Value*

Total Fat 82 g126.9%

Saturated Fat 33.5 g167.6%

Trans Fat 0 g

Cholesterol 538.9 mg179.6%

Sodium 2404.5 mg100.2%

Total Carbohydrates 292 g97.3%

Dietary Fiber 30.1 g120.5%

Sugars 20.2 g

Protein 98 g196.4%

Vitamin A 121.1% Vitamin C 151%

Calcium 75.5% Iron 131.8%

*Based on a 2000 Calorie diet

Penne With Sausage Eggplant And Feta Recipe