Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newsfeed.icl.net!colt.net!pop-news-1.colt-telecom.nl!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Linda Johansen Newsgroups: rec.food.recipes Subject: Tortellini with Eggplant Followup-To: rec.food.cooking Date: Wed, 14 Jun 2000 11:56:09 -0500 Organization: juno.com Lines: 27 Approved: phill@rt66.com Message-ID: <20000614.115611.-206127.5.ljohan@juno.com> Reply-To: Linda Johansen NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42517 Tortellini with Eggplant 1 lb fresh spinach and cheese tortellini 1/4 cup oil 2 cloves garlic, crushed 1 red pepper, cut into small squares 1 lb eggplant, cut into small cubes 1 can (14oz) crushed tomatoes 1 cup vegetable stock 1/2 cup chopped fresh basil Cook tortellini. Drain and return to pan. While pasta is cooking, heat oil in a large pan, add garlic and red [pepper and stir over medium heat for 1 minute. Add the cubed eggplant and stir gently over medium heat for 5 minutes, or until lightly browned. Add the undrained tomatoes and vegetable broth. Stir and bring to boil. Reduce heat, cover and cook for 10 minutes, or until vegetables are tender. Add the basil and pasta, mix through. serves 4 ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.