Steps:
- Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Yield: 4 servings (serving size: 2 cups) NUTRITION PER SERVING CALORIES 535(31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); PROTEIN 25.5g; CHOLESTEROL 57mg; CALCIUM 141mg; SODIUM 884mg; FIBER 4.6g; IRON 4.5mg; CARBOHYDRATE 67.5g
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