Made Penne With Sausage, Eggplant & Feta

A new favorite from Cooking Light.  This was a great pasta that makes plenty for a party of 4 so we will be enjoying leftovers.  The eggplant was not a huge hit when we bought it at the store - not much "curbside appeal" but in the end my hubby was ok with it.  Might look for an eggplant substitute online for the next time I make it.  Enjoy!!

4 1/2 cups cubed peeled eggplant
1/2 pound 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)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

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 next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place cooked past in a large bowl.  Add the tomato mixture, cheese, and parsley; toss well.

Yields: 4 servings.