Tortellini with Eggplant and Peppers
Tortellini with Eggplant and Peppers
Prep Time: 20 minutes
Total Time: 35 minutes
2 Tbsp olive oil
1 Medium eggplant, cut into 1/2 inch pieces (I left the skin on)
2 Red bell peppers, cut into 1/2 inch pieces
Kosher salt and pepper ( do NOT use table salt)
4 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
3 cups low sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh parsley, chopped (do NOT substitute dried)
1/2 cup grated Parmesan (2 oz)
Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
Add the broth and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
Fold in the parsley and 1/4 cup of the parmesan. Spoon into bowls and prinkle with remaining 1/4 cup of parmesan.
From Real Simple September 2008
Ken's Rating: ****1/2
Chalsea's Rating: ****1/2
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