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Tortellini with Roasted Eggplant and Mushrooms

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Pasta
Recipe Preparation Level: moderate
    Tortellini with Roasted Eggplant and Mushrooms
    Makes 8 servings

    1 (8-ounce) box dry spinach tortellini with cheese filling
    1 medium eggplant (about 1 pound)
    2 small portobello mushroom caps (about 4 to 6 ounces)
    Olive oil cooking spray
    1/2 tablespoon olive oil
    1 medium yellow onion, chopped (about 1 cup)
    2 cloves garlic, crushed through a press
    1 (28-ounce) can seasoned crushed tomatoes with Italian herbs
    1/2 teaspoon dried basil, crushed
    1/4 teaspoon salt
    2 tablespoons grated parmesan cheese

    Cook the tortellini according to package directions, without adding any oil or butter. Drain.
    While the tortellini is cooking, trim the stem off the eggplant. Split the eggplant in half lengthwise and cook, flesh side down, over a barbecue grill until the skin is wrinkled and the meat is soft, about 15 to 20 minutes. Add the mushrooms to the grill and cook until they are soft, about 6 to 7 minutes. Allow the eggplant to cool slightly, then using a small knife, peel and discard the skin. Cut eggplant into 1/2-inch cubes. Dice the mushrooms and set aside.
    Heat the oven to 350 degrees. Lightly coat a 3-quart baking dish or casserole with olive oil cooking spray. Set aside.
    In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute about 5 minutes, or until the onion is soft. Stir in the crushed tomatoes. basil and salt, and reduce heat to low. Simmer about 4 minutes, then stir in the eggplant and mushrooms. Cook about 5 minutes longer. Pour mixture into prepared baking dish and top with parmesan cheese. Bake 15 minutes.

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