TO COOK: Heat oven to 350F. Brush eggplant slices with 3 tablespoon oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggplant and sausages on a baking pan; cover with foil. Bake until eggplant is tender, about 20 minutes. Remove eggplant slices and cut them into small dice; set aside. Return sausages to the oven and bake, uncovered, until cooked through, about 10 minutes longer. Cut sausages into 1/4-inch-thick slices. Mix sausages and eggplant with next 6 ingredients. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste; set aside. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until pasta is just tender, about 10 minutes. Drain pasta and transfer to a large serving bowl. TO SERVE: Add remaining 1/4 cup oil and sausage mixture to pasta; toss to combine. (Can be covered and set aside at room temperature up to 1 hour.) Serve. Serves: 4 to 6 NOTES : A variety of flavors and textures enliven this hearty pasta. If you have the time, chef Albert Rainer, of Hyde Street Bistro, suggests that you roast fresh red bell peppers for use in this recipe. Recipe by: Cooks Magazine June 1990 Posted to recipelu-digest by "Valerie Whittle"
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 6|
|Calories from Fat: 261 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 97.6mg||30 %|
|Sodium 565.1mg||19 %|
|Potassium 698.7mg||18 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 36g|
|Protein 18.7g||27 %|
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Calories per serving: 498
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