Sundried Tomato Chicken Sausage Ragu With Roasted Eggplant And Tomato Food

TOMATO SAUSAGE AND EGGPLANT (AUBERGINE) SOUP

Steps:

• Heat the 1/3 cup of olive oil in a 4-5 quart saucepan.
• Add the eggplant and 1/2 teaspoon of the salt.
• Sautee over medium high heat, stirring freqently 5 minutes or until tender. Transfer eggplant to a bowl.
• In the same pan, heat remaining 2 tablespoons olive oil. Add onions, celery or fennel, garlic, fennel seed, pepper, bay leaves, remaining salt, basil and thyme. Cook over medium high heat for 5 minutes.
• Add sausage and sautee 5-6 minutes breaking meat up into small pieces while cooking.
• Add chicken stock, crushed tomatoes, chopped tomatoes with juice, and the eggplant.
• Cover and simmer 10-15 minutes, if soup seems too thick add more stock. Remove bay leaves before serving.

SUNDRIED TOMATO CHICKEN SAUSAGE RAGU WITH ROASTED EGGPLANT AND TOMATO

Steps:

• 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.