- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 4 T extra virgin olive oil
- 400 g chicken mince or finely chopped chicken breasts
- 1/3 cup organic tomato purée
- 2 sprigs fresh rosemary
- 3 fresh bay leaves
- 150 g cherry tomatoes, halved
- 1/2 cup cream
- Sea salt and freshly ground black pepper
- 4 baby brinjals
In a pan over a low heat, fry the onion and garlic in half the olive oil until softened. Remove the chicken mince filling from the sausage casings and add to the pan.
Fry until slightly golden, then pour in the tomato purée and stir in the rosemary, bay leaves and halved cherry tomatoes. Simmer on a medium to low heat for 10 to 15 minutes, stirring occasionally.
Swirl in the cream and season to taste.
Place another pan over a medium to high heat and grill the baby brinjal in the remaining hot olive oil until slightly charred on each side.
Place in a shallow bowl, spoon over the fragrant chicken and rosemary ragu and serve immediately.
Per serving: 1883.1 kJ, 23.2 g protein, 30.5 g fat, 19.1 g carbs
This comforting dish is delicious served with orzo (rice-shaped) pasta. Use pork sausage meat instead of chicken, if you prefer.