Sausage Ragu with Eggplant and Tomato

Ingredients

• 12 ounces chicken sausages, sliced on the diagonal ¼” thick
• 2 cups eggplant, cut into ¼ – ½” dices
• 2 cups cherry tomatoes, cut in half
• 2 zucchini, cut into 1” dices
• 1 leeks, cut in 1/4 inch half-circles
• 1 tablespoon fresh garlic, finely chopped
• 3 tablespoons extra virgin olive oil, divided 2 tbsp, 1 tbsp
• 1/2 teaspoon black pepper, ground
• 1/4 cup red wine
• 1 can diced tomatoes, 14.5 oz
• 1/4 cup fresh basil leaves, thinly sliced (reserve some leaves for garnish)
• 1/4 cup sundried tomatoes, thinly sliced
• 1/2 tsp. oregano

Directions

1. Preheat oven to 400° F.
2. Prepare a baking sheet pan with cooking spray. Mix the eggplant, cherry tomatoes, and peppers, and onions together on the pan.
3. Blend the minced garlic with 2 tbsp of the olive oil, salt, and black pepper. Pour over the vegetables, toss to coat. Roast for 20 – 25 minutes or until nicely browned and the eggplant is tender. Stir after 15 minutes.
4. Meanwhile, heat a 10″ skillet over medium high heat and coat with 1 tbsp of olive oil. Brown the leek and sausage slices evenly.
5. Add the red wine and can of tomatoes and basil, cook 10 minutes. Add the sun-dried tomatoes. Reduce heat and simmer 3 – 5 minutes.
6. Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.

Servings: 8