Tortellini with Eggplant and Peppers Recipe

Eggplant seems to multiply so quickly.  Right??  LOL.  I got four in my weekly produce delivery and this recipe seemed to call my name.  It was DELICIOUS!!!


Tortellini with Eggplant and Peppers Recipe


  • 2 Tbs olive oil
  • 1 medium eggplant, cut into bite size pieces
  • 1 red bell pepper, cut into bite size pieces
  • salt and pepper
  • 4-5 cloves garlic, minced
  • 1/4 tsp crushed red pepper
  • 3 cups low salt vegetable (or chicken) broth
  • 1 pound cheese tortellini (fresh or frozen)
  • 1/2 cup fresh basil, torn or chiffonade
  • 1/2 cup fresh grated Parmesan


  1. Heat the oil in a large skillet over medium high heat
  2. Add eggplant, red bell pepper, 1/2 tsp salt, 1/4 tsp pepper. Cook, stirring occasionally, until the veggies begin to soften, about 7-8 minutes.
  3. Add the garlic and crushed red pepper, cook an additional minute.
  4. Add the broth and tortellini. Cover. Simmer, stirring occasionally, until tortellini is cooked through and most of the broth is absorbed; about 11-13 minutes.
  5. Stir in the basil.
  6. Spoon into bowls.
  7. Sprinkle with Parmesan.
  8. Serve immediately!
Recipe Management Powered by Zip Recipes Plugin

This Calphalon Saute pan helped make this recipe SO much easier!  The right size, glass lid let me see it wasn’t overcooking..  I highly recommend it!


As always – ENJOY!!

This entry was posted in Pasta and tagged , , , , , . Bookmark the permalink.