Sunday, October 25, 2015

Eggplant Tortellini with Peppers

I never had tried eggplant let alone cooked one before this. Not only are the wonderful to eat but they have a very nice smell when they are cooked. I do want to try other recipes with eggplant after this experience. This would be really good served with some french bread or other crusty bread.

Eggplant Tortellini with Peppers
2 Tbsp olive oil
1 med. eggplant, cut into 1/2 inch pieces
2 bell peppers, diced into 1/2 inch pieces
1/2 tsp Kosher salt
1/4 tsp black pepper
4 garlic cloves, finely chopped
1/4 tsp crushed red pepper
3 c vegetable broth
1 lb cheese tortellini
1/4 c parsley
1/2 c grated Parmesan 

1. Heat oil in a large skillet.
2. Add egg plant, bell peppers, 1/2 tsp salt, 1/4 tsp pepper. Cook until the vegetables begin to soften (between 6-8 minutes)
3. Add the garlic and crushed red pepper and cook for 1 more minutes.
4. Add the broth and tortellini. Simmer, covered, stir occasionally, until tortellini is cooked and most of the broth is absorbed. (12-15 minutes)
5. Stir in parsley and add 1/4 c Parmesan cheese. Sprinkle with remaining cheese before serving.

**Note: I made these again and this time I added mushrooms and used chicken broth instead of vegetable broth. It was even better!!