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Tortellini with Eggplant and Peppers

  • 2 Tbsp olive oil
  • 1 eggplant - cut into 1/2โ€œ 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)


  1. Heat the oil in 12โ€œ skillet. Add the eggplant, bell peppers, salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 3-5 min.
  2. Add the garlic and red pepper flakes and cook, stirring, for 1 min.
  3. 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.
  4. 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