Tortellini With Eggplant and Peppers

Using only one large skillet, this vegetarian one-pot meal makes cleanup a snap. That, combined with its nutritious ingredients (eggplant and peppers), translates to a winning dish for the whole family.

Photo by Dana Gallagher
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 545 calories
    • Fat 20 g
    • Sat Fat 8 g
    • Cholesterol 62 mg
    • Sodium 998 mg
    • Protein 27 g
    • Carbohydrate 67 g
    • Sugar 7 g
    • Fiber 9 g


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


  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.