What to do with eggplant...

Ohhh, I had forgotten how busy the start of the school year is!  After a crazy month of August, I finally get to sit down and post a recipe.  Hooray!  This is a recipe I made a couple of weeks ago.  I loved it!  It was a fabulous mixture of tastes that you wouldn't necessarily put together regularly.  We bought our Sicilian Eggplant and all the peppers from our local farmer's market.  If you can't find a Sicilian one, just use a small regular one.  Happy cooking!

Tortellini with Eggplant and Peppers
Ingredients:
1 Small Sicilian Eggplant, peeled and diced
1/2 TBSP Salt
1 Fresh Banana Pepper, diced 
1 Poblano Pepper, diced
1 Small Onion, Diced
1 TSP Minced Garlic
1/2 Cup Olive Oil
1 Can Cream of Mushroom Soup
1/3 Cup French Onion Dip
1/2 Can of Milk (use cream of can)
2 Bags of Meat Tortellini

1. Pour olive oil and eggplant into a large skillet.  Sprinkle salt on eggplant.  Saute on high.  When skillet is hot, add peppers, onion, and garlic.  Stir frequently.  Saute until eggplant softens.
2. Add cream of mushroom, French onion dip and milk to skillet.  Lower heat to medium, continue stirring frequently.  Cook until bubbly and thicker (about 15 minutes).
3. While finishing sauce, cook meat tortellini in a separate pot following directions on package.  Mix sauce and cooked tortellini together and serve.  Serves 4 to 6 people.