Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

• 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

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Prepare a baking sheet with cooking spray.
3. Mix the eggplant, cherry tomatoes, peppers, and onions together on the pan.
4. Blend the minced garlic with 2 tablespoon of the olive oil and black pepper.
5. Pour over the vegetables, toss to coat.
6. Roast for 20-25 minutes, or until nicely browned and the eggplant is tender.
7. Set aside.
8. Heat a 10-inch skillet over medium-high heat and coat with 1 tablespoon of olive oil.
9. Brown the sundried tomato chicken sausage slices.
10. Add the red wine, cook 1 minute, add the pasta sauce, chicken broth, chopped basil and sundried tomatoes.
11. Reduce heat and simmer 3-5 minutes.
12. Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

chicken sausage, eggplant, cherry tomatoes, red pepper, white onion, fresh garlic, extra virgin olive oil, ground black pepper, red wine, pasta sauce, low fat, fresh basil, tomato halves, extra virgin olive oil cooking spray

Taken from allrecipes.com/recipe/sundried-tomato-chicken-sausage-ragu-with-roasted-eggplant-and-tomato/ (may not work)