Tortellini With Eggplant and Peppers

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Total Time
35mins
Prep 20 mins
Cook 15 mins

We really enjoyed this simple dish.

Ingredients Nutrition

Directions

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

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.

5 5

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.