Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

18

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

Ingredients

30 m {{adjustedServings}} servings 184 cals
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Nutrition

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

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Directions

  • 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.

Footnotes

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

18
  1. 23 Ratings

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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 ...

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 defi...

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, r...