Spicy Eggplant Puttanesca

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Ingredients

4 Tbs. olive oil

1 medium-sized eggplant, peeled and cut into 1-inch cubes

1 cup sliced red onion

1 cup chopped green or red bell pepper

6 cloves garlic, minced (about 2 Tbs.)

1 cup chopped kalamata olives

1 28-oz. can diced tomatoes

4 Tbs. capers, rinsed and drained

1 Tbs. dried oregano

2 tsp. dried chili flakes

1 12-oz. bag frozen cheese tortellini

1 cup shredded Parmesan cheese, optional

1 cup chopped fresh Italian parsley

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