Start a medium pot of water boiling.
Over medium-high heat, cook sausage in a large skillet until browned (about 6 - 7 minutes). Remove to a large bowl. Cook eggplant with a drizzle of olive oil until soft and tender, about 6 - 7 minutes. Remove.
Cook wheat penne according to package directions or for approximately 11 - 13 minutes, until al dente. Drain and remove to the bowl of sausage and eggplant.
While pasta cooks, saute collard greens with a drizzle of olive oil until tender, about 5 minutes. Remove and toss with other items in the large bowl.
Combine the diced tomatoes, garlic, oregano, pepper and tomato paste in the skillet. Cook, stirring occasionally, until thickened, about 3 - 4 minutes.
Toss the sauce with the pasta and everything else. Spoon into pasta bowls and crumble some feta cheese on top.
A recipe from http://kitchenmouse.rozentali.com/2010/01/penne-with-sausage-eggplant-and-feta/
Posted by Cori Rozentāle on .