2 cloves garlic
2 tbsp. oil

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2 (15 oz.) cartons marinara sauce
1 (9 oz.) pkg. chicken & prosciutto tortellini
1 (5 1/2 oz.) pkg. goat cheese
2 Japanese eggplants
1 bunch fresh basil

Cook 1 (9 ounce) package tortellini according to package directions. Drain well. Keep warm. Mince 2 cloves garlic. Thinly slice 2 Japanese eggplants.

Heat 2 tablespoons oil in large skillet until hot. Add eggplant slices in single layer. Brown on both sides. Remove slices and keep warm while browning remaining batches. Add additional oil if needed.

Add garlic while browning last batch of eggplant. Return all eggplant to skillet. Stir in 2 (15 ounce) cartons marinara sauce. Heat to simmering.

Stir in cooked tortellini. Cover and heat until heated through. Cut 1 (5 1/2 ounce) package goat cheese into cubes. Add to skillet pushing down into sauce. Cover and heat several minutes, just until cheese begins to soften. Cut into strips 2 tablespoons basil leaves. Sprinkle over top and serve. Makes 3 to 4 servings.