Try Barilla's Ricotta & Spinach Tortelloni with Cherry Tomatoes and Eggplant. This recipe came from the back of the package:

1 8 oz bag Barilla Ricotta & Spinach Tortelloni
2 tbsp extra virgin olive oil (I used "regular" olive oil)
1 clove minced garlic (amount according to your taste)
1 small eggplant, peeled and cubed
1 pint cherry or grape tomatoes, halved
6 basil leaves, thinly sliced (2 tbsp)
1/3 tsp salt, or to taste

Cook tortelloni according to package directions
While tortelloni cooks, heat olive oil in a large skillet.
Add garlic and sauté over medium heat for two minutes
Add eggplant and sauté for approximately 6 minutes, stirring occasionally
Add tomatoes, 1 1/2 tbsp of basil, 1/2 cup of water and salt to taste and continue cooking for five minutes
Remove from heat and combine with drained tortelloni
Top with remaining basil and serve.
Note: According to a Buitoni website the difference between tortellIni and tortellOni is size.

I've made this three times, so it rates as a favorite according the Cutler Enjoyment Index