As easy as it looks

Marinara sauce:

1 eggplant, peeled and diced (used 1-in cubes here, but any size will work)

2 c Your favorite marinara sauce (see our recipe here)


1/2 lb Your favorite tortellini or ravioli (We used cheese tortellini from a local Italian corner store)


1/4 c shredded cheese

8-10 leaves fresh basil, rolled and cut into little ribbons

  1. Start water for tortellini
  2. Sautee eggplant in about 1 Tbsp vegetable oil until tender
  3. Add marinara sauce to pan (if using fresh blanched tomatoes, add garlic, onion, etc first)
  4. Salt water and add tortellini
  5. When tortellini is done, drain and plate
  6. Pour sauce over top
  7. Add shredded cheese (pictured with Romano) and basil ribbons
  8. Serve and enjoy!