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Monday, May 8, 2017


This is a super easy atypical pasta recipe with a wonderful flavor.  It has a unique combination of ingredients that you may not generally consider putting together, but it works!

It's hard to believe, this was the first time I've eaten eggplant!
This recipe makes a generous amount of pasta; 4 servings (@ 2 cups per serving)...or smaller portions and leftovers!


½ cup cubed, peeled eggplant (about 1 pound)
1 lb. bulk pork breakfast sausage
2-4 garlic cloves (the number is based upon your liking)
2 Tbsp. tomato paste
1 tsp. dried oregano
¼ tsp. freshly ground black pepper
1 (14.5 oz) can diced tomatoes, undrained
6 cups hot cooked pasta (about 10 oz. raw)
½ cup crumbled feta cheese
¼ cup chopped fresh parsley


1.  Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat for approximately 5-8 minutes or until the sausage is browned and the eggplant is tender.  In the meantime, you can begin preparing the pasta.

2.  Add tomato paste, and the next three ingredients (through tomatoes); cook over medium high heat approximately 5 minutes, stirring occasionally.  

3.  Once pasta has been drained; place in a large bowl.  Add tomato mixture, cheese and parsley; toss well. 


recipe c/o:  adapted from my

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