Tortellini with Eggplant and Peppers
2 Tbsp olive oil
1 eggplant - cut into 1/2โ cubes
2 bell peppers - cut into 1/2โ pieces
1/2 tsp Kosher salt
1/4 tsp ground pepper
4 garlic cloves - chopped
1/4 tsp crushed red pepper flakes
3 cups low-sodium vegetable broth
1 lb cheese tortellini
1/2 cup fresh parsley - chopped
1/2 cup grated Parmesan (2 oz)
Heat the oil in 12โ skillet. Add the eggplant, bell peppers, salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 3-5 min.
Add the garlic and red pepper flakes and cook, stirring, for 1 min.
Add the broth and tortellini. Cover and simmer, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 15-18 min.
Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and top with the remaining 1/4 cup Parmesan.
Serves: 4 Total cooking time: 25 min.
Source: Real Simple September 2008
recipe/tortelliniwitheggplantandpeppers.txt ยท Last modified: 2019/04/21 15:09 by rob