Tortellini With Eggplant And Peppers

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2 tablespoons olive oil

1 medium eggplant, cut into 1/2-inch pieces

2 bell peppers, cut into 1/2-inch pieces

Kosher salt and pepper

4 cloves garlic, chopped

1/4 teaspoon crushed red pepper flakes

3 cups low-sodium vegetable broth

1 pound cheese tortellini (fresh or frozen)

1/2 cup fresh flat-leaf parsley, chopped

1/2 cup grated Parmesan (2 ounces)

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