Penne’ with Eggplant, Turkey Sausage & Feta
By Danielle Singh
Ingredients: 4½ cups cubed peeled eggplant (about 1 pound)
1 large yellow pepper, cut into ½ inch pieces ½ pound turkey sausage 4 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon dried oregano or 1 teaspoon fresh chopped oregano ¼-½ teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes, undrained 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta) ½ cup (2 ounces) crumbled feta cheese ¼ cup chopped fresh parsley
Directions: 1. In a large skillet over medium-high heat cook eggplant, peppers, sausage, and garlic for 5 minutes or until sausage is browned and eggplant and peppers are tender. Add tomato paste, oregano, pepper and diced tomatoes and continue cooking over medium heat 5 minutes, stirring occasionally.
2. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.