Penne with Sausage, Eggplant, and Feta

Penne with Sausage, Eggplant, and Feta
Photo by Randy Mayor

Ingredients

  • ½ pound bulk pork breakfast sausage
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ pound bulk pork breakfast sausage
  • + 13 more ingredients
    • ½ cup (2 ounces) crumbled feta cheese
    • 4 ½ cups cubed peeled eggplant (about 1 pound)
    • ¼ cup chopped fresh parsley
    • 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
    • 4 ½ cups cubed peeled eggplant (about 1 pound)
    • 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
    • 4 garlic cloves, minced
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup chopped fresh parsley
    • 1 teaspoon dried oregano
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • ½ cup (2 ounces) crumbled feta cheese
    • 2 tablespoons tomato paste

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. A...

View full recipe at My Recipes

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