Tortellini With Eggplant and Peppers

Ingredients

  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into ½-inch pieces
  • 2 bell peppers, cut into ½-inch pieces
  • kosher salt and black pepper
  • 4 cloves garlic, finely chopped
  • ¼ teaspoon crushed red pepper
  • 3 cups low-sodium vegetable broth
  • + 3 more ingredients
    • 1 pound cheese tortellini (fresh or frozen)
    • ½ cup fresh flat-leaf parsley, chopped
    • ½ cup 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. Ad...

View full recipe at SpringPad

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