Eggplant Tortellini

By Tonya_Speed

NUTRITION per serving: 340 Calories; 9g Fat; 24g Protein; 42g Carbohydrate; 8g Dietary Fiber; 57mg Cholesterol; 930mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1 Fat. Points: 7

Ingredients

• 1 tablespoon olive oil
• 1 large eggplant, cut into 1/2-inch pieces
• 2 medium green bell peppers, seeded, deribbed and cut into 1/2-inch pieces
• Salt and pepper, to taste
• 5 cloves garlic, chopped
• 1/3 teaspoon crushed red pepper flakes
• 4 cups low sodium vegetable broth
• 1 pound cheese Tortellini
• 1/2 cup chopped parsley
• 1/2 cup grated Parmesan cheese, divided

Preparation

Step 1

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add eggplant, bell pepper, salt and pepper; cook, stirring occasionally, until vegetables begin to soften, 6 to 8 minutes. Add garlic and crushed red pepper flakes; cook and stir for 1 minute. Add broth and Tortellini; reduce heat to medium, cover and simmer, stirring occasionally, until Tortellini is cooked through and most of the broth is absorbed, 12 to 15 minutes. Fold in parsley and 1/4 cup of Parmesan; spoon mixture into bowls and sprinkle with remaining Parmesan cheese.

SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: No changes necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth is gluten free and use your favorite gluten free pasta.