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Eggplant with creole tomato and cheese tortellini

Hot day? Looking for something great for dinner and lovely for a cold lunch? This is the recipe for you! Packed with veggies easy to find in your basket this season, the eggplant adds awesome texture and 4 simple ingredients guarantee you simple tasty dish.

Ingredients

  • 1 medium eggplant sliced into 1 in. slices then halved
  • 1 medium onion diced
  • 1-2 creole tomato diced
  • 1 package fresh tortellini
  • Garlic, herbs, salt and pepper

Method

First, start the water for the pasta– in 2 quart pot add 4 cups of water, 1 Tbl olive or vegetable oil and 1 Tbl salt (Optional). Bring to boil.

While waiting begin chopping your lovely veg, slicing described above.

Once all of your vegetables are prepared, heat 3 Tbl olive or vegetable oil in a saute pan on medium high heat. Lay all eggplant face down and sear eggplant until lightly brown. Turn and add onions.

Lower heat saute onions and eggplant until onions are translucent and eggplant is soft. Add diced tomatoes. In boiling pot add tortellini.

Once pasta is soft, drain and add to eggplant saute. Toss in chopped herbs and garlic, finish with 1 Tbl butter or your preferred oil. Season to taste, plate, serve, and enjoy!