Sausage Penne Bake

• 2 cups uncooked whole wheat penne pasta
• 3/4 pound Italian turkey sausage links, casings removed
• 1 small eggplant, peeled and cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1/2 cup dry red wine or chicken broth
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups shredded part-skim mozzarella cheese, divided
• 3 tablespoons chopped ripe olives
• 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 1/2 cup grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, eggplant and onion over medium heat until meat is no longer pink; drain.
2. Add wine and garlic, stirring to loosen browned bits from pan. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain pasta. Add the pasta, 1-1/2 cups mozzarella cheese, olives, basil and pepper to skillet.
3. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

whole wheat penne pasta, italian turkey sausage, eggplant, onion, red wine, garlic, tomatoes, mozzarella cheese, chopped ripe olives, basil, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/sausage-penne-bake/ (may not work)