Tortellini With Eggplant and Peppers
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 eggplant, cut into 1/2 inch pieces
- 2 bell peppers, cut into 1/2 inch pieces
- salt
- pepper
- 4 garlic cloves, chopped
- 1⁄4 teaspoon red pepper flakes
- 3 cups vegetable broth (or 3 cups water and 3 vegetable bouillion cubes)
- 1 lb cheese tortellini (I used the dry kind)
- 1⁄2 cup parmesan cheese
directions
- In a skillet heat oil over medium high heat. Add eggplant, bell peppers,1/2 teaspoon salt and 1/8 teaspoon pepper; cook stirring occasionally for about 8-10 minutes or until vegetables start to soften.
- Add garlic and red pepper flakes, stir for another minute.
- Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
- Stir in parsley and 1/4 cup of the cheese.
- Spoon into indiviudal dishes and sprinkle with remaining cheese.
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Reviews
-
This is a great dish for making when you've got a bit more time, then stashing away in the freezer! I used red bell peppers (my favourites) and since I was omitting the red pepper flakes (personal taste preference: zero tolerance of anything spicy) I added some extra herbs: rosemary, thyme and sage. I used my Recipe #135453 and cooked the tortellini for just 10 minutes since it was to be reheated at a later date. But I transferred a small portion for sampling immediately and cooked it for an extra few minutes. Great blend of flavours, ellie_. We really enjoyed this. Made for Newest Zaar Tag.
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>