Tortellini With Eggplant And Peppers - cooking recipe

Ingredients

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

Preparation

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.
Add garlic and red pepper flakes, stir for another minute.
Stir in broth and pasta. Cover and simmer over medium heat for about 10-15 minutes or until tortellini is done.
Stir in parsley and 1/4 cup of the cheese.
Spoon into indiviudal dishes and sprinkle with remaining cheese.