Tortellini with Eggplant

1 pound fresh spinach and cheese tortellini
1/4 cup oil
2 cloves garlic, crushed
1 red pepper, cut into small squares
1 pound eggplant, cut into small cubes
1 can (14 ounces) crushed tomatoes
1 cup vegetable stock
1/2 cup chopped fresh basil

Cook tortellini. Drain and return to pan. While pasta is cooking, heat oil in a large pan, add garlic and red [pepper and stir over medium heat for 1 minute. Add the cubed eggplant and stir gently over medium heat for 5 minutes, or until lightly browned. Add the undrained tomatoes and vegetable broth. Stir and bring to boil. Reduce heat, cover and cook for 10 minutes, or until vegetables are tender. Add the basil and pasta, mix through.

Serves 4

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