Place the broccoli, red pepper, onion, garlic, and eggplant on a small baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
Bake for 15 minutes, stirring once. Remove from oven and set aside.
Cook the tortellini according to the package directions. Drain and divide into 4 bowls.
Divide the roasted vegetable mixture among the tortellini.
Heat the marinara sauce for 2 minutes then pour over top of the pasta and vegetables.
Garnish with Parmesan cheese and parsley if desired.