Penne with Sausage, Eggplant and Feta

• ~1 pound peeled eggplant, diced
• 1/2 pound sausage
• 6 cloves garlic, minced or crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 cups collard greens, stemmed, finely chopped
• 8 ounces uncooked wheat penne pasta
• 1/2 cup (2 ounces) crumbled feta cheese
• salt, pepper
• olive oil

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.