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.
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