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Ragu with Roasted Eggplant and Tomato

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Ragu with Roasted Eggplant and Tomato
This image courtesy of www.alfrescoallnatural.com

Ragu recipes are fantastic for foodies! Ragu with Roasted Eggplant and Tomato is made with the freshest ingredients and with a splash of white wine for a wonderful blend of flavors. Enjoy over pasta or with your favorite roasted vegetables.

Serves: 8

Preparation Time: 30 min

Ingredients
  • 12 ounces package of Al Fresco sundried tomato chicken sausage, sliced on the diagonal 1/4-inch thick
  • 2 cups eggplant, cut into 1/4 to 1/2 inch dices
  • 2 cups cherry tomatoes, cut in half
  • 1 large red pepper, cut into 1 inch dices
  • 1 cup white onion, chopped
  • 1 tablespoon fresh garlic, finely chopped
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon black pepper
  • 1/4 cup red wine
  • 1 cup pasta sauce, sundried tomato & herb
  • 1/4 cup chicken fat, low fat & low sodium
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup sundried tomatoes, thinly sliced
Instructions
  1. Preheat oven to 400 degrees F.
     
  2. Prepare a baking sheet with cooking spray. Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
     
  3. Blend the minced garlic with 2 tbsp 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.
     
  4. Meanwhile, heat a 10 inch skillet over med-high heat and coat with 1 tbsp of olive oil. Brown the sundried tomato chicken sausage slices.
     
  5. Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sun-dried tomatoes. Reduce heat and simmer 3 - 5 minutes.
     
  6. Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.
Nutritional Information

Nutrition Information per serving
Calories 170 , Total Fat 9g , Saturated Fat 2g , Cholesterol 35mg , Sodium 350mg , Carbohydrate 11g , Sugars 7g , Dietary Fiber 3g , Protein 10g

Notes

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

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