Whole-Wheat Penne With Sausage, Eggplant And Olives

• 1 teaspoon extra-virgin olive oil
• 2 links chicken sausage, casings removed
• 1 clove garlic, minced
• 1 small eggplant, chopped
• 2/3 cup green and black olives, chopped
• 1 28-oz. can whole plum tomatoes
• 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• Salt and pepper
• 1/2 16-oz. box whole-wheat penne or rigatoni, cooked

1. In a large, heavy pot, warm olive oil over medium-high heat. Add sausage and garlic; saute, stirring, until sausage has browned, about 5 minutes.
2. Stir in eggplant, olives, tomatoes, sugar and crushed red pepper. Season with salt and pepper. Using a spatula, break tomatoes into chunks. Bring sauce to a boil, reduce heat and simmer until eggplant is soft, 30 to 40 minutes. Serve pasta with sauce.

extravirgin olive oil, chicken sausage, clove garlic, eggplant, green and, tomatoes, sugar, red pepper, salt, penne

Taken from www.myrecipes.com/recipe/whole-wheat-penne-with-sausage (may not work)