Cooking with Rena Lee

Prep Time: 20 mins
Cook Time: 20 mins

Yield:4-6

INGREDIENTS:

2 tbsps	olive oil
1	medium eggplant, cut into 1/4-inch pieces
4	bell peppers, cut into 1/2-inch pieces
	Kosher salt and pepper
6 cups	low-sodium vegetable broth
4	cloves garlic, chopped
1/4 tsp	crushed red pepper flakes
1 lb	cheese tortellini (fresh or frozen)
1/2 cup	fresh flat-leaf parsley, chopped
1/2 cup	grated Parmesan (2 oz)

DIRECTIONS:

Heat the oil in a large skillet over med-high heat. Add the eggplant, bellpeppers, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until the vegetables begin to soften, 6 tp 8 mins.
Add the garlic and red pepper flakes and cook, stirring, for 1 min.
Add the broth and tortellini. Cover and simmer over medium heat, stirring ocassionally, until the tortellini are cooked through and most of the broth is absorbed, about 12 to 15 mins.
Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.