• 2 Tbsp olive oil
• 1 eggplant - cut into 1/2“ cubes
• 2 bell peppers - cut into 1/2” pieces
• 1/2 tsp Kosher salt
• 1/4 tsp ground pepper
• 4 garlic cloves - chopped
• 1/4 tsp crushed red pepper flakes
• 3 cups low-sodium vegetable broth
• 1 lb cheese tortellini
• 1/2 cup fresh parsley - chopped
• 1/2 cup grated Parmesan (2 oz)

1. Heat the oil in 12“ skillet. Add the eggplant, bell peppers, salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 3-5 min.
2. Add the garlic and red pepper flakes and cook, stirring, for 1 min.
3. Add the broth and tortellini. Cover and simmer, stirring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 15-18 min.
4. Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and top with the remaining 1/4 cup Parmesan.

Serves: 4       Total cooking time: 25 min.
Source: Real Simple September 2008