Tortellini with Roasted Eggplant and Homemade Tomato Puree

With leftover eggplant to cook and old tomatoes to use up, I decided to incorporate these two into dinner tonight. It ended up being a good meal and from a recipe that came pretty much from my head. Again, because of that, most of the measurements are approximate.

Tortellini with Roasted Eggplant and Homemade Tomato Puree

A yummy way to use up old tomatoes (and new ones) while tasting a combination of fresh herbs, cheese, and eggplant along with them each bite.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

1 9oz container of five-cheese tortellini (or any kind as desired)

1.5-2 cups tomatoes (chopped- old or new)

1 clove garlic (chopped)

3/4 tbsp fresh basil (chopped)

3/4 tbsp fresh oregano (chopped)

1/4 cup olive oil (half will be used for eggplant, half for tomato puree)

2/3 eggplant (cut into 1x1 cubes)

salt to taste

pepper to taste

Directions

(I separated each part for easier comprehension but, I cooked them all at the same time.)

Tortellini

1. Bring 3 quarts of water to boil. 

2. Add tortellini.

3. After 5-10 minutes, strain and enjoy.

Homemade Tomato Puree

1. Preheat oven to 325º 

2. Add chopped tomatoes into oven-safe glass dish

3. Add 1/8 cup olive oil, garlic, basil, oregano, a dash of salt, a dash of pepper, and any other desired spices.

4. Mix until covered.

5. Insert bowl into preheated oven.

6. When tomatoes are wrinkly and/or soft, take the bowl out (about 30 minutes)

7. Pour contents into blender or food processor.

8. Blend briefly (about 30 seconds).

Roasted Eggplant

1. Preheat oven to 375º (You can do it at 325º if you want to do puree and eggplant at the same time. But, this will make the eggplant take about 25 minutes. That's what I did.)

2. Put all cut eggplant in another bowl with 1/8 cup olive oil, a dash of salt, and a dash of pepper.

3. Mix until covered.

4. Add eggplant to a parchment paper covered cookie sheet.

5. Insert sheet into oven for about 15-20 minutes. (Don't forget to move around eggplant occasionally with slotted spatula so it does not burn.)

6. Turn off oven and take out eggplant.

To Combine... 

1. Add tortellini into serving dish.

2. Pour tomato puree over.

3. Add eggplant.

4. Mix and add salt/pepper as desired.

5. Serve and enjoy