Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

al fresco all natural 0

"Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish."

Ingredients 30 m {{adjustedServings}} servings 184 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

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

See how to make a simple herb-rubbed roast chicken, Italian-style.

Olive Oil Roasted Eggplant with Lemon

See how to make super-simple eggplant roasted with olive oil.


  • Serving Suggestion: Serve with brown rice, whole wheat pasta, or whole grain pita bread. Serving size - 3/4 cup per person.
Rate recipe

Your rating


Reviews 17

  1. 22 Ratings


I had to roast the veggies for about 35 minutes to get some color on them. The eggplant really cooked down, so the next time I make this, I will cut a little larger than 1/2" cubes (ragu needs some substance). Also, do yourself a favor and use a 12" skillet. I ended up having to brown the sausage in two batches, and by the time I added the sauce ingredients, the 10" skillet was full (and I slopped sauce all over the stove stirring it). Be sure to use a decent pasta sauce and red wine, as I think this is key to the rich flavor of the sauce. The fresh veggies really shine in this recipe. Served this over penne, the chicken sausage was really tasty, and the sun dried tomato added another layer of flavor to this recipe. Enjoyed this, and I definitely will make it again. All in all, a pretty heart-healthy meal.


Made this last night and it really turned out well! I followed the recipe as described - maybe went a little heavy on the zucchini but can you really have too much zucchini? :) This will definitely be made in the future at my house!


First off, the sausage is incredible! The food was very nice but the cooking time and portions of ingredients were a little off. Only use half an onion and double the amount of eggplant. Then, roast the vegetables in the oven for 35 minutes as another helpful reviewer suggested.