Tortellini with Eggplant and Peppers

August and September are the peak months for eggplant.  Serve this pasta dish with a simple salad and a crusty piece of bread.  Recipe serves 4.

What you’ll need:

  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 2 bell peppers, cut into 1/2-inch pieces
  • salt
  • pepper
  • 4 cloves of garlic, finely chopped
  • 1/4 teaspoon crushed red pepper
  • 3 cups vegetable broth
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup grated Parmesan

What you’ll do:

  • Heat the oil in a skillet over medium-high heat.
  • Add the eggplant, bell peppers, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes.
  • Add the garlic and the crushed red pepper, cook, stirring, for 1 minute.
  • Add the broth and the tortellini.  Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, about 12-15 minutes.
  • Stir in the parsley and 1/4 cup cheese.  Serve in bowls with a sprinkling of remaining 1/4 cup cheese.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

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