Tortellini with Eggplant and Peppers

This recipe is originally from Realsimple.com and is supposed to make about 4 servings. So I was quite surprised when I had to transfer the contents of my frying pan to a large pot. If you follow the ingredients list you'll wind up with more like 6-8 servings. I ended up using about 3/4 of an eggplant, 1/2 a yellow and 1/2 a green pepper, and still wound up with 6 or so servings. If you want to make 4 servings I suggest using half an eggplant and only 1 pepper. I opted for 1/2 a pound of spinach tortellini and 1/2 a pound of whole wheat which was a nice combination.

Since this recipe happens to be delicious, I don't mind having a bunch of leftovers in the refrigerator. Another great thing about this recipe is that it happens to be healthy, sort of a "comfort food lite" dish, so you can eat a little more than maybe you should. It's also vegetarian and looks good on the plate - a win win all-round. The only downside, fresh tortellini can be expensive. The husband definitely approved.