Tortellini With Eggplant And Peppers

• 2 tablespoons olive oil
• 1 eggplant, cut into 1/2 inch pieces
• 2 bell peppers, cut into 1/2 inch pieces
• salt
• pepper
• 4 garlic cloves, chopped
• 1/4 teaspoon red pepper flakes
• 3 cups vegetable broth (or 3 cups water and 3 vegetable bouillion cubes)
• 1 lb cheese tortellini (I used the dry kind)
• 1/2 cup parmesan cheese

1. In a skillet heat oil over medium high heat. Add eggplant, bell peppers,1/2 teaspoon salt and 1/8 teaspoon pepper; cook stirring occasionally for about 8-10 minutes or until vegetables start to soften.
2. Add garlic and red pepper flakes, stir for another minute.
3. Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
4. Stir in parsley and 1/4 cup of the cheese.
5. Spoon into indiviudal dishes and sprinkle with remaining cheese.

olive oil, eggplant, bell peppers, salt, pepper, garlic, red pepper, vegetable broth, cheese tortellini, parmesan cheese

Taken from www.food.com/recipe/tortellini-with-eggplant-and-peppers-327389 (may not work)