Eggplant Parm Tortellini

Ingredients

• 1 medium eggplant peeled diced

• 1/4 cup olive oil

• Salt and pepper

• 4 tablespoons butter

• 2 garlic cloves minced

• 11-16 oz tortellini

• 1 cup marinara

• 1 cup grated mozzarella

Directions

1. Heat the oil in a skillet and cook the eggplant until browned and softened. Season with salt and pepper. Remove the eggplant from the skillet and set aside.

2. Add the butter and garlic to the skillet.when the garlic sizzles add the tortellini and 3/4 cup of water and kosher salt. Bring to a boil reduce heat and cover for 5-7 minutes. Remove lid and stir adding more water as needed until the tortellini are almost cooked.

3. Add the marinara and eggplant and continue cooking stirring frequently until combined. When the sauce becomes a bit thickened, top with mozzarella and cover over low heat until the cheese has melted. Serve immediately.