"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tortellini with Ratatouille Recipe

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This recipe for Tortellini with Ratatouille, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


2 Tbsp olive oil
2 cloves garlic, pressed
1 eggplant, peeled and cubed
1 zucchini cubed
1 cup green pepper, diced
2 cups tomatoes, chopped
1/2 cup chicken broth
1/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper
2 cups tortellini
Parmesan cheese

In large skillet heat oil; add eggplant, zucchini, green pepper and garlic. Cook over medium heat for 5 minutes until vegetables are tender.
Stir in tomatoes, broth, oregano, salt and pepper; cook stirring frequently.
Cook tortellini according to package directions; drain. Add to veggies and toss to combine. Sprinkle with Parmesan Cheese.

Personal Notes:
Personal Notes:
Pair this with the movie "Ratatouille" and the kids love it!
To prepare eggplant, slice (don't cube yet) and salt each side. Place between paper towels for 10 minutes. This will bring out some of the moisture so the eggplant isn't so spongy.




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