Ingredients

• 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