Ingredients

· 2 tablespoons plus ¼ cup extra-virgin olive oil

· 1 small eggplant, cubed

· 1 small zucchini, cubed

· 1 red bell pepper, seeded and cubed

· 2 tbspn. balsamic vinegar

· 1 tspn. dried Italian herb seasoning

· Salt and pepper

· 1 cup broccoli florets, blanched

Preparation

1. 1 9-ounce package fresh cheese-filled tortellini, cooked and drained according to package directions

2. Heat 2 tablespoons oil in skillet

3. Add eggplant and zucchini and cook 5 minutes, stirring occasionally

4. Add red pepper and cook 1 minute

5. Whisk together ¼ cup oil, balsamic vinegar, Italian seasoning, salt and pepper in large bowl

6. Add tortellini, broccoli, and cooked vegetable mixture

7. Toss well. Chill before serving.