Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipe -
Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipe
  • READY IN 30 mins

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Recipe by  

"Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins

    30 mins


  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.
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  • Serving Suggestion: Serve with brown rice, whole wheat pasta, or whole grain pita bread. Serving size - 3/4 cup per person.

Reviews More Reviews

Apr 18, 2012

I had to roast the veggies for about 35 minutes to get some color on them. The eggplant really cooked down, so the next time I make this, I will cut a little larger than 1/2" cubes (ragu needs some substance). Also, do yourself a favor and use a 12" skillet. I ended up having to brown the sausage in two batches, and by the time I added the sauce ingredients, the 10" skillet was full (and I slopped sauce all over the stove stirring it). Be sure to use a decent pasta sauce and red wine, as I think this is key to the rich flavor of the sauce. The fresh veggies really shine in this recipe. Served this over penne, the chicken sausage was really tasty, and the sun dried tomato added another layer of flavor to this recipe. Enjoyed this, and I definitely will make it again. All in all, a pretty heart-healthy meal.

May 06, 2013

Made this last night and it really turned out well! I followed the recipe as described - maybe went a little heavy on the zucchini but can you really have too much zucchini? :) This will definitely be made in the future at my house!

Apr 24, 2012

First off, the sausage is incredible! The food was very nice but the cooking time and portions of ingredients were a little off. Only use half an onion and double the amount of eggplant. Then, roast the vegetables in the oven for 35 minutes as another helpful reviewer suggested.

Oct 25, 2013

This was delicious! My husband is hard to please and we both talked about this dish for hours. I followed the recipe exactly and it was perfect. I plan on making it for the second time after less than a week.

Oct 06, 2014

Fabulous! Wouldn't change a thing!

May 12, 2014

What a great recipe. Only change I made was to roast the veggies about 10mins. longer to get them browned and sweet. Used Stop&Shop "Enjoy" storebrand Marinara sauce. Served it over mini penne and topped with Pecorino grated cheese. Will do again, enjoy the different flavored chicken sausages.

Mar 25, 2014


Dec 09, 2013

Really tasty and really easy. Great healthy meal to have on chillier fall night.


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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