PENNE WITH SAUSAGE, EGGPLANT AND FETA
This was given to us by Connie...some her her favorites
Ingredients:
4-1/2 cups cubed peeled eggplant (about 1 lb)
½ lb bulk port breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 tsp freshly ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 oz uncooked)
½ cup (2 oz) crumbled feta cheese
¼ cup chopped fresh parsley
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 the 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. Yield 4 servings (serving size 2 cups)
This was given to us by Connie...some her her favorites
Ingredients:
4-1/2 cups cubed peeled eggplant (about 1 lb)
½ lb bulk port breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 tsp freshly ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 oz uncooked)
½ cup (2 oz) crumbled feta cheese
¼ cup chopped fresh parsley
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 the 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. Yield 4 servings (serving size 2 cups)
I have made something very similar to this. Very tasty!
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