One of the best Italian meals I've ever tasted was in a small restaurant near the town of Vinci, in Northern Italy (the home of Leonardo.) I've tried to emulate the flavors of that dish here, but it's not a perfect clone. This recipe serves about 4 modest portions, or 2 huge portions.
If you are using dried porcini, soak them in the pre-heated chicken broth and wine for about 30 minutes before starting the following steps.
Heat the water for the pasta in a large covered pot, with a teaspoon of salt, for the tortellini. When the water reaches a boil, turn it down and leave covered until you are halfway done with the following steps, then bring the water back to a boil, add the tortellini, and cook according to instructions (10-15 minutes, or 4 minutes for fresh.) Always undercook the pasta a bit.
Sautée the eggplant and garlic in olive oil in a wok or non-stick frying pan for about 5 minutes. Add the scallions and continue heating for an additional few minutes. Add the mushrooms and their broth, and also add the coriander. Reduce the liquid, on medium heat, until the broth is mostly gone. This reduction will take at about 10 minutes, depending on the level of heat.
Drain the cooked tortellini, place it back into the pot that it was cooked in (it will help keep everything warm.) Add the mushroom souce and toss together. Distribute the pasta with its sauce onto warmed pasta bowls or plates, sprinkle with freshly cut basil and serve.