Tortellini with eggplant sauce

Ingredients for 4 servings:

• 500 g tortellini, fresh
• 60 ml oil
• 2 garlic cloves, crushed
• 1 bell pepper(s), red, diced
• 500 g eggplant(s), diced
• 1 can of tomatoes (425 g)
• 250 ml vegetable stock
• 20 g freshly chopped basil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the tortellini in a large pot until al dente. Drain the pasta. Heat the oil in a large pot, add the garlic and diced bell pepper. Stir over medium heat for 1 minute. Add the diced eggplant and brown lightly over medium heat for 5 minutes. Add the chopped tomatoes and their juices to the pot and add the vegetable stock. Mix well and bring to a boil. Reduce the heat and cover the pot. Simmer for 10 minutes. Add the basil and pasta and mix well. Serve immediately. Tip: The sauce can be made up to a day in advance. Store covered in the refrigerator until ready to serve. Reheat and prepare the pasta just before serving. Note: Do not chop the eggplant until just before use, otherwise it will brown.