This is my all-time, favorite, fresh from the garden recipe! This recipe came from Rachael Ray a few years back. I even made this before I had a garden and goats! :) I love my Italian heirloom eggplant because they are so pretty and they taste good too! I grow two different varities, Rosa Bianca and Listada de Gandia, these are the Listada de Gandia. These seeds also came from Baker Creek.
2 tablespoon extra-virgin olive oil
2 cloves garlic, chopped
Salt and Pepper
3 medium tomatoes, chopped (about 1/2 pound)
4 ounces soft goat cheese
1 cup basil leaves, thinly sliced
6 ounces dry cheese tortellini (I use one-half of a package of Barilla)
Trim half of the skin from the eggplant; cut into 1/2-inch pieces. Heat a large skillet over medium heat; add the olive oil, eggplant and garlic, season with salt and pepper. Cook, stirring often, until lightly browned, 5 to 10 minutes.
Reduce heat to medium-low and add tomatoes. Cook for another 5 minutes.
Add the goat cheese and basil and stir until the cheese melts. Cream cheese would also work!
Meanwhile, cook the tortellini according to package directions; drain well. Serve eggplant mixture over tortellini with a nice salad and some crusty bread. I like to serve hot Italian sausage as well. I hope you all don't think less of me but I also adore this left over, cold the next day! :)