Sausage and Eggplant Penne | RICARDO

Ingredients

• 1/2 cup (130 g) ricotta cheese, drained
• 2 tbsp finely chopped flat-leaf parsley
• 3/4 lb (340 g) penne rigate or other short pasta
• 1 eggplant, diced
• 1/3 cup (75 ml) olive oil
• 1 lb (450 g) Italian sausage, casing removed
• 1 jar (340 ml) roasted red peppers, drained and cut into strips
• 1 cup (250 ml) chicken broth
• 3 tbsp (45 ml) tomato paste
• Freshly grated Parmesan cheese, to taste