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Tortellini With Eggplant and Peppers

Tortellini With Eggplant and Peppers
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2008

Nutritional Information

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

Quick Tip

An eggplant should feel heavy for its size and is tastiest at less than 1 ½ pounds. Look for smooth, shiny dark purple skin and a green stem with leaves clinging to the top.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.