sundried tomato chicken sausage ragu with roasted eggplant and tomato

Ingredients

• Servings: 8
• 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
• 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

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). prepare a baking sheet with cooking spray.
• mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
• blend the minced garlic with 2 tablespoon of the olive oil and black pepper. pour over the vegetables, toss to coat.
• roast for 20-25 minutes, or until nicely browned and the eggplant is tender. set aside.
• heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. brown the sundried tomato chicken sausage slices.
• add the red , cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
• reduce heat and simmer 3-5 minutes.
• serve immediately with the roasted vegetables, and garnish with fresh basil leaves.