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Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato is a gluten free, dairy free, and primal recipe with 8 servings. One serving contains 182 calories, 9g of protein, and 12g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of garlic, al fresco® sundried tomato chicken sausage, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
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Cooking SprayCooking Spray
Equipment you will use
Baking SheetBaking Sheet
OvenOven
2
Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
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Cherry TomatoCherry Tomato
EggplantEggplant
PeppersPeppers
OnionOnion
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Frying PanFrying Pan
3
Blend the minced garlic with 2 tablespoon of the olive oil and black pepper.
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Minced GarlicMinced Garlic
Black PepperBlack Pepper
Olive OilOlive Oil
4
Pour over the vegetables, toss to coat.
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VegetableVegetable
5
Roast for 20-25 minutes, or until nicely browned and the eggplant is tender. Set aside.
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EggplantEggplant
6
Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. Brown the sundried tomato chicken sausage slices.
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Chicken SausageChicken Sausage
Olive OilOlive Oil
TomatoTomato
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Frying PanFrying Pan
7
Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
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Sun Dried TomatoesSun Dried Tomatoes
Chicken BrothChicken Broth
Pasta SaucePasta Sauce
Red WineRed Wine
BasilBasil
8
Reduce heat and simmer 3-5 minutes.
9
Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.
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Fresh BasilFresh Basil
VegetableVegetable
DifficultyHard
Ready In30 m.
Servings8
Health Score9
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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