Two eggplant recipes from Grandma

Tortellini with eggplant and peppers
Hands-on time: 20 minutes
Total time: 35 minutes/ serves 4

2 tbsp olive oil
1 medium eggplant, cut into ½ inch pieces
2 bell peppers, cut into ½ inch pieces
Salt and pepper
4 cloves garlic, chopped
¼ tsp crushed red pepper flakes
3 cups low-sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
½ cup fresh flat-leaf parsley, chopped
½ cup grated Parmesan (2 ounces)

Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, ½ tsp salt and ¼ tsp pepper. Cook stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.
Add garlic and red pepper flakes and cook, stirring, for 1 minute.
Add broth and tortellini. Cover and simmer over medium heat, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.
Fold in the parsley and ¼ cup of the Parmesan. Spoon into bowls and sprinkle with remaining ¼ cup of Parmesan.
From Real Simple, September 2008

Ratatouille Pizza
Lo cal/lo chol/hi fib
Prep: 20 min; Bake: 12 min
4 servings

1 can (10 ounces) refrigerated pizza crust dough*
2 cups diced peeled eggplant
2 cups diced peeled zucchini or yellow summer squash
3 medium tomatoes, chopped (2 ¼ cups)
1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
2 cloves garlic, finely chopped
2 tbsp chopped fresh or 1 ½ tsp dried basil leaves
1/4/tsp ground red pepper (cayenne)
1 ½ cups shredded reduced-fat mozzarella (6 ounces)

Heat oven to 425°. Grease cookie sheet or 12-inch pizza pan. Pat pizza dough into 14 X 12-inch rectangle on cookie sheet, or pat into pizza pan. Bake about 7 minutes or until lightly brown (note: 15 minutes using fresh dough from the grocery store).

While the pizza crust is baking, heat remaining ingredients except cheese in 10-inch nonstick skillet over medium heat about 8 minutes (note: summer squash needs to be precooked longer than anything else), stirring occasionally, until vegetables are tender.

Spoon vegetable mixture onto pizza crust. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted.

*If you prefer, use homemade pizza crust instead of the refrigerated product.

From Betty Crocker’s Healthy Home Cooking
Notes from experience
Thank you Grandma!!