Tortellini With Roasted Eggplant & Peppers-South Beach Diet

Recipe by Moogliwoogli
READY IN: 30mins


  • 1 12
    lbs eggplants, diced into 1 inch chunks
  • 1
    tablespoon olive oil, divided
  • 1
    teaspoon Italian herb seasoning, divided
  • 12
    teaspoon crushed red pepper flakes, divided
  • 1
    teaspoon salt (low sodium blend)
  • 14
    lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged Italian chicken breasts chunks such as Purdue Short Cuts)
  • 1
    small onion, sliced (red onion is best)
  • 1
    red pepper, cut into 2 inch chunks
  • 1
    (14 1/2 ounce) chopped tomatoes, undrained (Hunts fire roasted)
  • 4
    garlic cloves, minced
  • 2
    teaspoons balsamic vinegar
  • 1
    (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions
  • 14
    cup parmesan cheese (can substitute with asiago or low fat mozzarella)


  • Preheat oven to 450°F.
  • Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
  • Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
  • Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
  • Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
  • Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
  • Check for seasonings, adjusting to taste.
  • Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
  • Serve with a salad and multigrain rolls.
  • Manja!