Wednesday, April 25, 2012

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipes

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  • 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). 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.