Meatless Monday – Eggplant Pepper Pasta

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

meatless monday1

2 Tbsp olive oil
1 medium eggplant, cut into 1/2 inch pieces
2 bell peppers, cut into 1/2 inch pieces
1 pint of cherry tomatoes
salt and pepper, to taste
4 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
3 cups reduced-sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup parmesan cheese, grated

1. Heat oil in a large skillet over medium-high heat.
2. Add the eggplant, bell peppers, tomatoes, and salt & pepper. Cook, stirring occasionally, for 6-8 minutes or until vegetables begin to soften.
3. Stir in garlic and red pepper flakes. Cook, stirring constantly, for 1 minute.
4. Add the tortellini and vegetable broth – simmer for 12-15 minutes or until cooked through and most of broth is absorbed.
5. Fold in the parsley and 1/4 cup parmesan cheese. Spoon into bowls and top with parmesan cheese, as desired.

Recipe adapted from



Filed under Nourish the Body

2 responses to “Meatless Monday – Eggplant Pepper Pasta

  1. great recipe, will have to try

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