We love feta with eggplant – what a delicious pasta!

Looks great! I love feta because you can use just a small amount and still get a great punch of flavor.

Yield: 4 servings (serving size: 2 cups)


  • 4 1/2 cups cubed eggplant (about 1 pound)
  • 1/2 pound bulk hot 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 whole wheat penne (about 10 ounces uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) cubed feta cheese
  • 1/4 cup dried parsley flakes
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 12 minutes or until sausage is browned and eggplant is tender.

Add tomato paste, oregeno, tomatoes and black pepper; cook over medium heat 5 minutes, stirring occasionally.Add cooked pasta and cheese and parsley to the tomato sausage mixture; toss well.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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