Tortellini with Eggplant & Roasted Tomato Sauce

Since the eggplant we got had already been split in half and was starting to turn brown, I thought I should deal with that first. Plus I've still got the last dregs of cold fatigue and this didn't require much effort...

Cubed the 1/2 eggplant and sauteed it in olive oil. There was quite a bit so I saved about half of that for...something else. Then I added some chopped garlic, hot pepper flakes, and some of the roasted tomato sauce I made a couple weeks ago and froze. Had that over cheese tortellini with some spicy bush basil from our garden, and parmesan.

'Twas good, but I'm already hungry again! Hmm.