Sausage and Eggplant Pasta

• 1 eggplant (1 lb./450 g), cut into 3/4-inch cubes
• 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 2 fully cooked chicken Italian sausage links (170 g), thinly sliced
• 3 cloves garlic, minced
• 3 cups lower-sodium pasta sauce (look for a brand with <400 mg sodium per serving)
• 1/4 tsp. crushed red pepper
• 3 cups whole wheat penne pasta, uncooked
• 1/4 cup loosely packed fresh basil, coarsely chopped
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese

1. Cook and stir eggplant in 2 Tbsp.
2. dressing in large nonstick skillet on medium-high heat 5 min.
3. Add sausage; cook 4 min.
4. or until evenly browned, stirring frequently and adding garlic for the last minute.
5. Stir in pasta sauce and crushed pepper.
6. Bring to boil; cover.
7. Simmer on medium-low heat 10 min.
8. or until eggplant is tender, stirring occasionally.
9. Meanwhile, cook pasta as directed on package, omitting salt.
10. Drain pasta; place in large bowl.
11. Add sauce, basil and remaining dressing; mix lightly.
12. Sprinkle with cheese.

eggplant, italian dressing, fully cooked chicken italian sausage links, garlic, lower, red pepper, whole wheat penne pasta, fresh basil, cheese

Taken from www.kraftrecipes.com/recipes/sausage-eggplant-pasta-180416.aspx (may not work)