Ingredients
- 400 g tortellini
- 400 g eggplants
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 3 ripe tomatoes, finely chopped
- 2 bay leaves
- Salt
- Pepper
- Sweet paprika
- Olive oil
- Grated cheese for topping
Preparation for the Eggplants
- Prepare the Eggplants:
Wash the eggplants, slice them into rounds, sprinkle with salt, and let them sit to release their moisture. - Make the Sauce:
Heat olive oil in a pot. Add the onions and garlic and sauté for 3-4 minutes. Then add the tomatoes, salt, pepper, paprika, and bay leaves. Let the sauce simmer for about 10 minutes. - Cook the Eggplants:
In a frying pan, heat a bit of olive oil and lightly sauté the eggplant slices. When done, transfer them to the pot with the sauce and continue simmering for 15-20 minutes until the sauce thickens.
Preparation for the Tortellini
- Cook the Tortellini:
In a large pot, bring water to a boil, add salt, and cook the tortellini for about 20 minutes or until they reach your desired doneness. Drain and return them to the pot. - Add Olive Oil:
In a frying pan, heat 2 tablespoons of olive oil and pour it over the tortellini. - Serve:
Plate the tortellini, top them with the eggplant sauce, and finish with grated cheese.
A Dish That Speaks of Comfort:
This Tortellini with Eggplant Sauce is a perfect combination of hearty pasta and rich, flavorful sauce. It’s a dish that brings warmth and delight to your table. Serve it fresh and enjoy the rustic, homely taste of this classic meal!
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