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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