Sundried Tomato Chicken Sausage Ragu with Roasted E

Name: Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch; 2 cups eggplant, cut into 1/4 - 1/2-inch dices; 2 cups cherry tomatoes, cut in half; 1 large red pepper, cut into 1 inch dices; 1 cup white onion, sliced 1/8 inch thick; 1 tablespoon fresh garlic, finely chopped; 3 tablespoons extra virgin olive oil, divided; 1/2 teaspoon ground black pepper; 1/4 cup red wine; 1 cup pasta sauce, sundried tomato and herb; 1/4 cup low fat, low sodium chicken broth; 1/4 cup thinly sliced fresh basil leaves; 1/4 cup sun-dried tomato halves, thinly sliced; Extra virgin olive oil cooking spray

Servings: persons

1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch
2 cups eggplant, cut into 1/4 - 1/2-inch dices
2 cups cherry tomatoes, cut in half
1 large red pepper, cut into 1 inch dices
1 cup white onion, sliced 1/8 inch thick
1 tablespoon fresh garlic, finely chopped
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon ground black pepper
1/4 cup red wine
1 cup pasta sauce, sundried tomato and herb
1/4 cup low fat, low sodium chicken broth
1/4 cup thinly sliced fresh basil leaves
1/4 cup sun-dried tomato halves, thinly sliced
Extra virgin olive oil cooking spray

1
Preheat an oven to 400 degrees F (200 degrees C).
2
Prepare a baking sheet with cooking spray.
3
Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
4
Blend the minced garlic with 2 tablespoon of the olive oil and black pepper.
5
Pour over the vegetables, toss to coat.
6
Roast for 20-25 minutes, or until nicely browned and the eggplant is tender.
7
Set aside.
8
Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil.
9
Brown the sundried tomato chicken sausage slices.
10
Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
11
Reduce heat and simmer 3-5 minutes.
12
Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 ounce) package al fresco Sundried Tomato Chicken Sausage, sliced on the bias, 1/4 inch, 2 cups eggplant, cut into 1/4 - 1/2-inch dices, 2 cups cherry tomatoes, cut in half, 1 large red pepper, cut into 1 inch dices, and more.

Yes, Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions