Tortellini With Eggplant And Peppers Recipes

TORTELLINI WITH EGGPLANT AND PEPPERS

Tortellini With Eggplant and Peppers image

Make and share this Tortellini With Eggplant and Peppers recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 eggplant, cut into 1/2 inch pieces
2 bell peppers, cut into 1/2 inch pieces
salt
pepper
4 garlic cloves, chopped
1/4 teaspoon red pepper flakes
3 cups vegetable broth (or 3 cups water and 3 vegetable bouillion cubes)
1 lb cheese tortellini (I used the dry kind)
1/2 cup parmesan cheese

Steps:

In a skillet heat oil over medium high heat. Add eggplant, bell peppers,1/2 teaspoon salt and 1/8 teaspoon pepper; cook stirring occasionally for about 8-10 minutes or until vegetables start to soften.
Add garlic and red pepper flakes, stir for another minute.
Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
Stir in parsley and 1/4 cup of the cheese.
Spoon into indiviudal dishes and sprinkle with remaining cheese.

Nutrition Facts : Calories 506.2, Fat 18.9, SaturatedFat 7.3, Cholesterol 58.7, Sodium 586.3, Carbohydrate 64.2, Fiber 7.2, Sugar 5.3, Protein 22

TORTELLINI WITH ROASTED EGGPLANT & PEPPERS-SOUTH BEACH DIET

Tortellini With Roasted Eggplant & Peppers-South Beach Diet image

Another of our South Beach favorites, healthy and oh so delicioso! Inspired by a recipe we saw on the South Beach Diet website. Fresh whole wheat tortellini can be found in many higher end grocery stores but you can easily substitute with 8 oz whole wheat penne rigate which is readily available in most grocery stores these days. Other ingredients are easily adapted to your individual tastes as well. Manja!

Provided by Moogliwoogli

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs eggplants, diced into 1 inch chunks
1 tablespoon olive oil, divided
1 teaspoon Italian herb seasoning, divided
1/2 teaspoon crushed red pepper flakes, divided
1 teaspoon salt (low sodium blend)
1/4 lb boneless skinless chicken breast, cut into 1 inch chunks (may substitute with prepackaged Italian chicken breasts chunks such as Purdue Short Cuts)
1 small onion, sliced (red onion is best)
1 red pepper, cut into 2 inch chunks
1 (14 1/2 ounce) chopped tomatoes, undrained (Hunts fire roasted)
4 garlic cloves, minced
2 teaspoons balsamic vinegar
1 (8 ounce) package cheese tortellini, whole wheat, cooked according to package directions
1/4 cup parmesan cheese (can substitute with asiago or low fat mozzarella)

Steps:

Preheat oven to 450°F.
Cover a shallow cooking pan with foil. Place eggplant chunks in the pan and drizzle with 1 1/2 teaspoonfuls oil, season with half of the salt, crushed red pepper and Italian herb blend. Toss well to coat. Bake, stirring once until eggplant is lightly browned about 20 minutes.
Season the chicken breast with the remaining salt, crushed red pepper and Italian herbs.
Heat the remaining 1 1/2 teaspoons oil in a non stick frying pan until hot. Add the chicken breasts and fry until lightly brown, about 2 minutes per side. Add onion slices and stir gently. Cook until onion is soft about 5 minutes, stirring occasionally. Add garlic and cook an additional 3 minutes.
Add the red pepper and stir to coat well. Lower the heat and add the undrained tomatoes and stir well. Simmer for 3 minutes and add the basalmic vinegar and stir.
Add the roasted eggplant and chicken and stir well. Add the drained, cooked tortellini and stir gently.
Check for seasonings, adjusting to taste.
Transfer contents to a oven proof casserole dish with a tight fitting lid, sprinkle with the cheese and cover. Place in the warm oven to allow cheese to melt about 5 minutes.
Serve with a salad and multigrain rolls.
Manja!

Nutrition Facts : Calories 341.3, Fat 10.3, SaturatedFat 3.8, Cholesterol 45.8, Sodium 900.8, Carbohydrate 45.3, Fiber 9, Sugar 9.4, Protein 19.9

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