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LOCATION: Recipes >> Pasta >> Tortellini 07

Print this Recipe    Tortellini 07

Tortellini with Eggplant

1 lb fresh spinach and cheese tortellini
1/4 cup oil
2 cloves garlic, crushed
1 red pepper, cut into small squares
1 lb eggplant, cut into small cubes
1 can (14oz) 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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