Tortellini Djuvec Recipe
red pepper, eggplant, preserved zucchini, parmigiano, pine nuts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Dice the red bell pepper and eggplant into bite-sized pieces. Mince the garlic.
Cook the Tortellini
In a pot of salted boiling water, cook the tortellini according to package instructions. Once cooked, drain and set aside.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the diced red bell pepper and eggplant. Cook for 5-7 minutes until they are tender.
Add Preserved Zucchini and Seasoning
Stir in the preserved zucchini, salt, and black pepper into the skillet. Cook for an additional 3 minutes.
Combine with Tortellini
Add the cooked tortellini to the skillet and gently toss to combine with the sautéed vegetables.
Add Cheese and Pine Nuts
Sprinkle the grated Parmesan cheese and pine nuts over the tortellini mixture. Toss gently to combine and let it cook for another 2 minutes.
Serve
Serve warm, garnished with additional Parmesan cheese and pine nuts if desired.