Tortellini With Eggplant and Peppers

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant, cut into ½-inch pieces
• 2 bell peppers, cut into 1/2-inch pieces
• kosher salt and black pepper
• 4 cloves garlic, finely chopped
• ¼ teaspoon crushed red pepper
• 3 cups low-sodium vegetable broth
• 1 pound cheese tortellini (fresh or frozen)
• ½ cup fresh flat-leaf parsley, chopped
• ½ cup grated Parmesan (2 ounces)

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