Throw a chopped eggplant, bell pepper and garlic with a touch of salt and olive oil in a saucepan and cook on medium heat till the garlic just starts to brown then add a 12 oz can of crushed tomatoes. Stirring occasionally cook everything till eggplant is tender then remove from heat and set aside to cool. Drop your cheese tortellini in a pot of boiling water--they'll sink to the bottom but as soon as they float to the top collect them with a slotted spoon and they're done. Gently fold in the tortellini with the eggplant and sauce, move everything to a large oven-safe casserole and cover with a generous layer of Parmesan cheese. Bake uncovered in a preheated oven at 275 for 10-12 minutes until the cheese melts and starts to bubble but doesn't quite burn. Carefully remove and set aside for a minute to slightly cool but should still be served hot. A helping of this with some cracked pepper and some fresh basil will keep you going back for more. Sure to please almost any crowd.
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