Penne with Sausage, Eggplant, and Feta

  • YIELD: 4 servings (serving size: 2 cups)
  • COURSE:  Main Dishes
  • My Recipes.com

Ingredients

  • 4 1/2 cups cubed peeled eggplant (about 1 pound)
  • 1/2 pound bulk pork breakfast 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

❤ Crystal Barnhill

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