Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

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

Rated 4.8 from 24 votes

Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.

Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.

Blend the minced garlic with 2 tablespoon of the olive oil and black pepper. Pour over the vegetables, toss to coat.

Roast for 20-25 minutes, or until nicely browned and the eggplant is tender. Set aside.

Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil. Brown the sundried tomato chicken sausage slices.

Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.

Reduce heat and simmer 3-5 minutes.

Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

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