Ingredients
2 cups uncooked whole wheat penne pasta3/4 pound Italian turkey sausage links, casings removed1 small eggplant, peeled and cut into 1/2-inch cubes1 medium onion, chopped1/2 cup dry red wine or chicken broth3 garlic cloves, minced1 can (28 ounces) crushed tomatoes2 cups shredded part-skim mozzarella cheese, divided3 tablespoons chopped ripe olives2 teaspoons dried basil1/4 teaspoon pepper1/2 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain.
Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet.
Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
