Tortellini with Dried Tomatoes and Eggplant Croutons

• 1 pound fresh cheese-filled tortellini
• 2 tablespoons extra virgin olive oil
• 1/2 cup dried tomatoes
• 1 large eggplant, cut into 3/4 inch cubes
• 1-1/2 tablespoons garlic salt
  
• Vegetable oil
• Salt and freshly ground black pepper
• Herbs for garnish (oregano, basil or parsley)
  

Cook tortellini according to package directions, adding the dried tomatoes to the cooking water during the last half of cooking to soften.  Drain and toss with olive oil.  Meanwhile, sprinkle eggplant with garlic salt.  Deep fry in vegetable oil until golden brown.  Drain on paper towels.  Scatter on top of cooked pasta, season with salt and pepper and garnish with fresh herbs. 

Yield: 4 servings.