Ratatouille Tortellini Bake

• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 1 vidalia onion, chopped
• 2 cups eggplants, peeled and diced
• 1 cup zucchini, sliced thin
• 1 cup yellow squash, sliced thin
• 1 green bell pepper, chopped
• 2 lbs fresh tomatoes, diced
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon kosher salt (to taste)
• fresh ground black pepper, to taste
• 8 ounces cheese tortellini
• 1 cup shredded mozzarella cheese
• 1 cup parmesan cheese, freshly grated to garnish

1. Preheat oven to 350; spray 9"x13" pan with cooking spray and set aside.
2. Meanwhile, bring pot of water to boil for tortellini.
3. Over medium heat, heat olive oil in a large skillet; add eggplant,onion and garlic and cook, stirring, until vegetables have softened; about 7 minutes.
4. Add zucchini, yellow squash, bell pepper, tomatoes, basil, parsley, salt and freshly ground black pepper. Bring to a boil stirring frequently as not to allow to stick to pan; reduce heat to medium-low and simmer about 20 minutes, or until vegetables are tender.
5. Cook tortellini according to package directions; drain.
6. Spread cooked tortellini in bottom of prepared pan; spoon hot vegetables over tortellini and sprinkle with Mozzarella cheese.
7. Bake in 350 degree oven for about 20 minutes, or until hot and cheese has melted.
8. Serve with freshly grated Parmesan Cheese.

olive oil, garlic, vidalia onion, eggplants, zucchini, yellow squash, green bell pepper, tomatoes, basil, parsley, kosher salt, fresh ground black pepper, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/ratatouille-tortellini-bake-463049 (may not work)