Cheese Tortellini with Eggplant, Sun-Dried Tomatoes & Smoked Mozzarella

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 260.6
  • Total Fat: 14.7 g
  • Cholesterol: 22.3 mg
  • Sodium: 547.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 15.2 g


Serves 4 - 6 Serves 4 - 6
Number of Servings: 6


    Cheese Tortellini (Buitoni), 1 pound (remove)
    Olive Oil, 3 tbsp (remove)
    Eggplant, fresh, 1 eggplant, unpeeled, diced (approx 1-1/4 lb (remove)
    2 large cloves garlic (minced)
    Chicken Broth, 1 cup (8 fl oz) (remove)
    Red Wine Vinegar, 1 tbsp (remove)
    Sun Dried Tomatoes, 1/2 cup (remove)
    Mozzarella Cheese, part skim milk, 8 oz , cubed(remove)
    3 Tbsp fresh basil leaves


Cook tortellini according to package directions. Meanwhile, prepare sauce. Heat olive oil in a large saute pan. Add eggplant and cook over medium heat for 5 minutes, until eggplant begins to brown. Add garlic and cook another minute. Add broth, vinegar and sun-dried tomatoes and cook for 2 to 3 minutes to reduce slightly. Add hot cooked tortellini, mozzarella cubes, salt and pepper and toss to combine. Cook another minute, just until cheese begins to soften. Transfer to platter, garnish with basil.

Number of Servings: 6

Recipe submitted by SparkPeople user DJWEAV.

Member Ratings For This Recipe

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    Very Good
    So good! Plus easy enough to make in the evening after a long day at work! - 9/4/10

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    Can't wait to try this one for a pot luck at work. We were fortunate enough to be able to have a garden at work and we have the eggplant ready to go now. - 8/11/09

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    Very Good
    I made this (sort of!). I didn't want to use the cheese for cholesterol and calorie reasons, so I put in asparagus in in the beginning with the eggplant. I used white wine instead of the red wine vinegar because that's what I had. However, it is very good and I am enjoying it. Thanks! - 1/28/08

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    This was fantastic and sooo easy to make. I did not use the red wine vinegar , and i def. will make this again. - 1/23/08

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    Very Good
    It was very good although the kids did not like the sundried tomatoes. The store I went to did not have any eggplant so i used zuccini which was very good in it. I only used 1/2 the olive oil and 1/2 the cheese and both were plenty. I will definitely make it again. - 6/10/07