Dried Eggplant with Penne, Sausage and Feta Cheese
Where the Mediterranean and the Aegean Seas meet, the Roman and Greek
cultures melt together to create a savory, hearty dish.

Preparation Time:
45 minutes

Serves:
4
Ingredients
( ) Half container of Sistema Organa Dried Eggplant
( ) 2 sweet Italian sausages already cooked
( ) 1 pound of Penne pasta
( ) ¼ cup of feta cheese
( ) 2 cups of tomato sauce
( ) 4 cloves of garlic
( ) 1 teaspoon dried oregano
( ) ¼ teaspoon of salt
( ) ¼ teaspoon of black pepper
( ) A sprig of mint leaves
( ) 4 table spoons of Sistema Organa Robust olive oil
Directions
( ) Bring a small pot of water to boil.
( ) Toss in half container of Dried Eggplant.
( ) Boil for two minutes, then drain water and set the Eggplant aside.
( ) In a second pot, bring water to boil and add Penne.
( ) Add 1 table spoon of Robust olive oil to prevent pasta from
sticking to itself.
( ) Coat bottom of a skillet with the Robust olive oil.
( ) Heat on medium until oil is hot.
( ) Meanwhile, peel garlic cloves.
( ) Reduce heat and toss in garlic.
( ) Once garlic is browned add Italian sausage and Eggplant
( ) Season with salt and pepper as desired.
( ) Cook for 5 to 7 minutes over medium heat.
( ) Cook pasta until desired softness then drain water.
( ) Once pasta is cooked, stir in ¾ cup of tomato sauce.
( ) In a large bowl combine Penne with the Eggplant and Sausage.
( ) Sprinkle with Feta cheese
( ) Garnish with mint leaves.
( ) Finish off with a drizzle of Sistema Organa Robust olive oil.