Butternut Squash Tortellini with Peanut Sauce

Butternut Squash Tortellini with Peanut Sauce
Serves 4

3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar

Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute.  Add the pepper and eggplant to the pan.  Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar.  Pour into the pan with the veggies and mushrooms and cook 5 minutes.  Season.
Cook the pasta, and mix in with the veggies and peanut sauce.