Eggplant Pepper Pasta

  • Yield 4 servings

Cooking cheese tortellini in vegetable broth and spices infuses a depth of flavor to this dish, starring sautéed eggplant and bell peppers.


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



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