Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Name: Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters cherry tomatoes, cut in half; 340 grams package al fresco sundried tomato chicken sausage, sliced on the bias, 1/4 inch; 473 milliliters eggplant, cut into 1/4 - 1/2-inch dices; 3 Tbsps extra virgin olive oil, divided; 59 milliliters thinly sliced fresh basil leaves; 1 Tbsp fresh garlic, finely chopped; 1 teaspoons ground black pepper; 59 milliliters low fat, low sodium chicken broth; 237 milliliters pasta sauce, sundried tomato and herb; 1 large red pepper, cut into 1 inch dices; 59 milliliters red wine; 59 milliliters sun-dried tomato halves, thinly sliced; 237 milliliters white onion, sliced 1/8 inch thick

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato requires around 30 minutes from start to finish. One serving contains 182 calories, 9g of protein, and 12g of fat. This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of cherry tomatoes, pasta sauce, basil leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and primal diet.