This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Tortellini with Eggplant
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- #16449
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound fresh spinach and cheese tortellini
1/4 cup oil
2 cloves garlic, crushed
1 red bell pepper, cut into small squares
1 pound eggplant, cut into small cubes
1 can (14 ounce size) crushed tomatoes
1 cup vegetable stock
1/2 cup chopped fresh basil
directions
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, mixing through.
added by
ljohan
nutrition data
Nutritional data has not been calculated yet.
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