Penne With Sausage Eggplant And Feta
|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.