Penne With Sausage, Eggplant, And Feta

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4 1/2 cups cubed peeled eggplant (about 1 pound)

1/2 pound bulk pork breakfast sausage

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1 (14.5-ounce) can diced tomatoes, undrained

6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup chopped fresh parsley

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