Beer makes batters better, meat more tender, and sauces more flavorful.
Tortellini with Eggplant
- add review
- #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.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments