Sausage and Eggplant Pasta

35 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

This deceptively simple pasta recipe doesn't skimp on flavour - eggplant and sausage come together with tomato sauce and penne pasta for a quick skillet supper that's sure to please.

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Make It

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  • Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; place in large bowl. Add sauce, basil and remaining dressing; mix lightly.
  • Sprinkle with cheese.

Special Extra

Cut 1 green pepper into strips; cook in dressing along with the eggplant. Continue as directed.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 490
% Daily Value
Total fat 13g
Saturated fat 4g
Cholesterol 70mg
Sodium 1460mg
Carbohydrate 66g
Dietary fibre 11g
Sugars 15g
Protein 28g
Vitamin A 20 %DV
Vitamin C 40 %DV
Calcium 20 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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