Preparation time: 10 minutes
Total cooking time: 20 minutes
500g fresh tortellini
1/4 cup oil
2 cloves garlic, crushed
1 red capsicum, cut into squares
500g eggplant, cut into small cubes
425g can tomatoes
1 cup vegetable stock
1/2 cup chopped fresh basil
Add tortellini to a large pan of rapidbly boiling water and cook until just tender.
Drain pasta. Heat oil in a large pan; add garlic and capsicum. Stir over medium heat for 1 minute.
Add eggplant cubes and stir over medium heat for 5 minutes or until lightly browned. Add to pan the undrained, crushed tomato and vegetable stock. Stir to combine and bring to the boil. Reduce heat to low and cover pan; cook for 10 minutes or until vegetables are tender. Add basil and drained pasta and stir until well combined. Serve with parmesan cheese on the top.
Sauce can be made a day ahead. Store, covered, in refrigerator. Cook pasta and reheat sauce just before serving.