• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Penne with Eggplant, Roasted Peppers, and Sausage

  • Recipe Submitted by on

Category: Italian, United States

 Ingredients List

  • 1 1/2 lb Japanese eggplant; about 6,
  • -cut lengthwise, 1/4 inch
  • -slices
  • 7 tb Olive oil
  • Salt
  • Ground black pepper
  • 1 lb Hot or sweet Italian sausage
  • 4 oz (1 jar) roasted red peppers;
  • -drained, chopped coarse
  • --or-
  • 1 Red bell pepper; roasted,
  • -peeled and seeded and
  • -chopped coarse
  • 1 md Clove garlic; minced
  • 1 md Tomato; peeled, seeded, dice
  • 1/2 c Loosely packed; minced
  • -cilantro
  • 1 ts Balsamic vinegar
  • 2 tb Lemon juice; from 1/2 lemon
  • 12 oz Penne or dried pasta

 Directions

TO COOK: Heat oven to 350øF. Brush eggplant slices with 3 tablespoon oil,
then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant
and sausages on a baking pan; cover with foil. Bake until eggplant is
tender, about 20 minutes. Remove eggplant slices and cut them into small
dice; set aside.

Return sausages to the oven and bake, uncovered, until cooked through,
about 10 minutes longer. Cut sausages into 1/4-inch-thick slices. Mix
sausages and eggplant with next 6 ingredients. Season with 1/2 teaspoon
salt and 1/4 teaspoon pepper or to taste; set aside.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon
salt and penne; cook until pasta is just tender, about 10 minutes. Drain
pasta and transfer to a large serving bowl.

TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to
combine. (Can be covered and set aside at room temperature up to 1 hour.)
Serve.

Serves: 4 to 6

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