Tortellini with Eggplant
- 1 red capsicum
- 500gm eggplant
- 500gm fresh cheese and spinach tortellini
- 60ml oil
- 2 teas crushed garlic
- 1 can crushed tomatoes
- 250ml vegetable stock (2 cubes and 250ml boiling water)
- 25 gm chopped basil
Cut the capsicum and eggplant into small cubes
Cook tortellini in rapid boiling salted water until el dente
Heat oil in pan, add capsicum, cook 2 mins
Add eggplant and cook until brown
Add tomatoes and stock and bring to boil
Cook for 10 mins.
Add pasta and basil and stir through.
This is awesome !!