Thursday, April 15, 2010
What's For Dinner Wednesday?
(Hands on Time: 20 minutes Total Time: 35 minutes)
2 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch pieces
2 bell peppers, cut into 1/2 -inch pieces
Kosher salt and black pepper
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
3 cups low-sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan (2 ounces)
-Heat the oil in a large skillet over medium high heat. Add the eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes
-Add the garlic and crushed red pepper and cook, stirring for 1 minute. Add the broth and tortellini. Simmer, covered, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes
-Stir in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.