Sunday, June 2, 2013

Penne with Sausage , Eggplant & Feta

                      Makes 4 servings    (serving size : 2 cups)

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

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

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

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