04 September 2007

Tortelloni with Tomatoes and Eggplant

This one is compliments of Mom and Dad, a recipe they handed off to me along with some fresh tomatoes and eggplant from their garden. It's a snap to pull together, very delicious, and great for a hot day (very light). Enjoy! And thanks Muzzy and Dad!

Tortelloni with Tomatoes and Eggplant


8 oz. frozen or Barilla dried tortelloni, any type
2 Tbsp. olive oil
1 clove garlic, minced
1 small eggplant, pelled and cubed
1 pint cherry tomatoes, halved
6 basil leaves, thinly sliced
1/4 tsp. salt, or to taste

Cook tortelloni according to package directions. While tortelloni cooks, heat olive oil in a large skillet. Add garlic and saute over medium heat about 2 minutes.

Add eggplant and saute approximately 5 minutes, stirring occasionally. Add tomatoes, three-fourths of the basil, 1/2 c. of pasta water, and salt to taste. Continue to cook for 5 minutes.

Remove from heat and combine with drained tortelloni. Top with remaining basil and serve.

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