Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tortellini With Eggplant and Peppers Recipe
    Lost? Site Map

    Tortellini With Eggplant and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    ellie_'s Note:

    We really enjoyed this simple dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add garlic and red pepper flakes, stir for another minute.
    3. 3
      Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
    4. 4
      Stir in parsley and 1/4 cup of the cheese.
    5. 5
      Spoon into indiviudal dishes and sprinkle with remaining cheese.

    Ratings & Reviews:

    • on April 04, 2014

      This is almost identical to a Real Simple recipe. I made a bunch of changes. I had no peppers, so I used 4 baby eggplants. I also replaced the parsley with some fresh sage and a spring greens mix. I also added way more seasoning. Super yummy.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2009

      55

      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 Vegetable Stock 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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tortellini With Eggplant and Peppers

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 506.2
     
    Calories from Fat 170
    33%
    Total Fat 18.8 g
    29%
    Saturated Fat 7.2 g
    36%
    Cholesterol 58.6 mg
    19%
    Sodium 586.3 mg
    24%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 7.1 g
    28%
    Sugars 5.3 g
    21%
    Protein 22.0 g
    44%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes