Sausage & Eggplant Pasta

• 1 eggplant (1 lb.), cut into 3/4-inch cubes
• 1/3 cup KRAFT Lite Zesty Italian Dressing, divided
• 2 fully cooked chicken Italian sausage links (6 oz.), thinly sliced
• 3 cloves garlic, minced
• 1 jar (24 oz.) light tomato-basil pasta sauce
• 1/4 tsp. crushed red pepper
• 2 cups whole wheat penne pasta, uncooked
• 1/4 cup loosely packed fresh basil leaves, coarsely chopped
• 1/4 cup KRAFT Grated Parmesan 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, pasta sauce, red pepper, whole wheat penne pasta, fresh basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/sausage-eggplant-pasta-180059.aspx (may not work)