Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

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"Sundried tomato chicken sausage adds extra flavor to this roasted vegetable dish."
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30 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


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



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 ...

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 defi...

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, r...

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 ...

Fabulous! Wouldn't change a thing!

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 penn...


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

What an amazing dish! I did use extra sauce (Silver Palate San Marzano Marinara - Sooo good for jarred sauce) & extra fresh basil. Recipe is full of flavor & color & we couldn't wait to eat dinn...