Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.55 Kcal (475 kJ) | ||
| Calories from fat | 53.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 3.22mg | 1% | |
| Sodium | 111.66mg | 5% | |
| Potassium | 338.59mg | 7% | |
| Total Carbs | 11.19g | 4% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 34mg | 57% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.73 Kcal (317 kJ) | ||
| Calories from fat | 35.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 9% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 1% | |
| Sodium | 74.47mg | 5% | |
| Potassium | 225.81mg | 7% | |
| Total Carbs | 7.47g | 4% | |
| Sugars | 3.56g | 21% | |
| Dietary Fiber | 1.51g | 9% | |
| Protein | 1.76g | 5% | |
| Vitamin C | 22.7mg | 57% | |
| Iron | 0.4mg | 3% | |
| Calcium | 13.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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