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Tortellini With Eggplant and Peppers

Dana Gallagher
Serves 4 Hands-On Time: 20m Total Time: 35m

Ingredients

  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 2 bell peppers, cut into 1/2-inch pieces
  • 4 cloves garlic, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 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. Add the eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
  2. Add the garlic and red pepper flakes and cook, stirring, for 1 minute.
  3. 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.
  4. Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.
By Sara Quessenberry,  September 2008
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Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

Nutritional Information

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

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