Penne with Sausage, Eggplant, and Feta
Cooking Lite

(lite, pasta, sausage, feta )

Penne with Sausage, Eggplant, and Feta
Penne with Sausage, Eggplant, and Feta

Yield: 4 servings


4½ C cubed peeled eggplant (1 lb)
½ lb bulk pork sausage
4 garlic cloves, minced
2 Tbsp tomato paste
1 tsp dried oregano
¼ tsp black pepper
1 (14.5 oz) Can diced tomatoes
6 C cooked penne (10oz uncooked)
½ C crumbled feta cheese
¼ C chopped fresh parsley


  1. Cook penne according to package directions, and set aside keep hot.
  2. Cook eggplant, sausage, and garlic in large nonstick skillet over medium-high heat 5 min or until sausage is browned and eggplant is tender.
  3. Add tomato paste and the next three ingredients (through tomatoes); cook over medium heat 5 min. stirring occasionally.
  4. Place hot pasta in large bowl. Add tomato mixture, cheese, and parsley, toss well.
Nutrition: Calories 535; Calories from fat 31%; Fat 18.9 g; Satfat 7.6g; Monofat 7.5 g; Polyfat 2.1 g; Protein 25.5 g; Carbohydrate 67.5 g; Fiber 4.6 g; Cholesterol 57 mg; Iron 4.5 mg; Sodium 884 mg; Calcium 141 mg.