Enjoy this wine with a dish of meaty sausage, earthy eggplant, and zesty feta as each flavor complements one another with LaCourette Frontenac.

 Penne with Sausage, Eggplant, and Feta

 4 ½ cups cubed peeled eggplant (about 1 pound)

½ pound bulk pork breakfast sausage

4 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon dried oregano

¼ teaspoon freshly ground black pepper

1 (14.5 – ounce) can diced tomatoes, undrained

1 (14.5 – ounce) can tomato sauce

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

½ cup (2 ounces) crumbled feta cheese

¼ cup chopped fresh parsley

1.  Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and next 4 ingredients (through tomato sauce); cook over medium heat 5 minutes, stirring occasionally.

2.  Place pasta in large bowl. Add tomato mixture, cheese, and parsley; toss well.

Yield: 4 servings (serving size 2 cups).