| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- 1 pound bowtie (farfalle) pasta
- 2 tablespoons plus 1/4 cup olive oil
- 1 medium eggplant (1 pound), cut into 1-inch cubes
- Freshly ground black pepper
- 3/4 pound Italian turkey sausage, casings removed
- 1 pint (10 ounces) grape tomatoes, sliced in half
- 4 cloves garlic, chopped
- 1/2 large lemon, juiced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons roughly chopped fresh parsley
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain in a colander and let cool a bit before transferring the pasta to a large bowl. Drizzle with the 2 tablespoons olive oil and mix to combine.
- Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together. Roast until golden, tender and caramelized, about 30 minutes.
- Heat a nonstick skillet over medium-high heat. Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes. Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute. Add the sausage mixture to the pasta bowl. Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together. Top with the feta cheese. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 339 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 32 mg |
| Sodium | 424 mg |
Reviews
Amazing. I will definitely make this again. Made just a couple of adjustments (plant based sausage) and switched the pasta to rigatoni.
Wonderful flavors and super easy to make.
Wonderful flavors and super easy to make.
Made this as a Thanksgiving appetizer. I made everything the day before and kept the ingredients separate and refrigerated. The olive oil keeps the pasta from sticking. Next day I warmed up the sausage, tomatoes and eggplant then added to room temp pasta. I added the feta, lemon juice and the herbs plus red pepper flakes to kick it up a notch. It was absolutely delicious.
This was absolutely amazing! So delicious!! Followed to the T. Roasting the eggplant is great doesn’t get too greasy!
I served it warm as a main pasta dish. Loved it.
This was delicious!! The only thing I did differently was to add 1/2 of a small diced onion which I cooked with the sausage. The flavors are amazing – just a burst of excitement with each bite. The next time I make it, I will peel the eggplant though. This will be a “go to” dish for me! It is great!!
So very Good! Switched out the turkey sausage for Chicken Feta Spinach sausage and loved the flavor. I don’t even like eggplant and I loved it. Also switched out the bow tie pasta for the smaller version of bow-tie. Definitely will make this again. Might cut the pasta to 3/4 a pound next time.
Very tasty!
Amazing flavors! My entire family loved this dish!
A nice combination of flavors; a wonderful summertime recipe to use eggplant and fresh herbs from my garden.
Love this pasta salad. Even my husband who does not like eggplant loved this salad. He said it was very good and flavorful. A perfect summertime dish!