Tortellini With Eggplant and Peppers

Tortellini With Eggplant and Peppers
Dana Gallagher
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

2
tablespoons
olive oil
1
medium
eggplant, cut into 1/2-inch pieces
2
bell peppers, cut into 1/2-inch pieces
kosher salt and black pepper
4
cloves garlic, finely chopped
1/4
teaspoon
crushed red pepper
3
cups
low-sodium vegetable broth
1
pound
cheese tortellini (fresh or frozen)
1/2
cup
fresh flat-leaf parsley, chopped
1/2
cup
grated Parmesan (2 ounces)

Directions

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the eggplant, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
  3. Add the garlic and crushed red pepper and cook, stirring, for 1 minute.
  4. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
  5. Stir in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with the remaining ¼ cup of Parmesan.
Sara Quessenberry
August 2008

Nutritional Information

  • Per Serving
  • Calories 545
  • Fat 20 g
  • Sat Fat 8 g
  • Cholesterol 62 mg
  • Sodium 998 mg
  • Protein 27 g
  • Carbohydrate 67 g
  • Fiber 9 g
  • Sugar 7 g
What does this mean? See Nutrition 101.