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Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato

Sundried Tomato Chicken Sausage Ragu with Roasted Eggplant and Tomato Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 184
Total Fat 9.7g
Saturated Fat 2g
Cholesterol 36mg
Sodium 422mg
Total Carbohydrate 13g
Dietary Fiber 3g
Sugars 5.6g
Protein 9.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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