INGREDIENTS
2
Bell peppers
1
Eggplant, medium
1/2 cup
Flat-leaf parsley, fresh
4 cloves
Garlic
3 cups
Vegetable broth, low-sodium
1 lb
Cheese tortellini, fresh or frozen
1
Kosher salt and black pepper
1/4 tsp
Red pepper
2 tbsp
Olive oil
1/2 cup
Parmesan, grated