Here’s a recipe we like to serve on our North to Yellowstone and Alaska tours. It can easily be made vegetarian or vegan by omitting the sausage and/or feta.

Eggplant Sausage Penne with Feta

4 1/2 cups cubed peeled eggplant (about 1 pound)

1/2 pound bulk pork breakfast sausage

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained $

6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup chopped fresh parsley

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.