Eggplant Pepper Pasta

  • Yield: 4 servings


2tablespoons olive oil
1medium eggplant, cut into 1/2-inch pieces
2 bell peppers, cut into 1/2-inch pieces
1pint cherry tomatoes
1/2teaspoon salt
1/2teaspoon pepper
4 garlic cloves, chopped
1/4teaspoon crushed red pepper flakes
3cups low-sodium vegetable broth
1pound cheese tortellini (fresh or frozen)
1/2cup fresh flat-leaf parsley, chopped
1/2cup parmesan cheese, grated


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the eggplant, bell peppers, tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally for 6 to 8 minutes or until the vegetables begin to soften.
  3. Stir in the garlic and red pepper flakes and cook, stirring, for 1 minute.
  4. Add the broth and tortellini. Cover and simmer over medium heat, stirring occasionally, for 12-15 minutes, or until the tortellini are cooked through and most of the broth is absorbed.
  5. Fold in the parsley and 1/4 cup of the parmesan. Spoon into bowls and sprinkle the remaining 1/4 cup of parmesan on top.
Recipe by Sara of Suburban Spoon, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 556
  • Fat 20.2g
  • Saturated Fat 7.6g
  • Cholesterol 58mg
  • Sodium 939mg
  • Carbohydrate 71.2g
  • Fiber 9.1g
  • Sugars 8.1g
  • Protein 26.7g