Ragu with Roasted Eggplant and Tomato

Ragu with Roasted Eggplant and Tomato

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This image courtesy of 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.


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


Preparation Time30 min


  • 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 pieces
  • 2 cups cherry tomatoes, cut in half
  • 1 large red pepper, cut into 1 inch pieces
  • 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; or a flavor of your choosing)
  • 1/4 cup chicken broth
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1/4 cup sundried tomatoes, thinly sliced


  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.

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1/4 cup chicken fat, low fat low sodium This ingredient must be an error. Should it be broth instead of chicken fat?


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