Baked Tortellini With Eggplant And Potato
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A mediterranean take on baked tortellini with eggplant and potato, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 lb. (225 g) eggplant, diced into 3/4-inch (2 cm) pieces
- 1/2 lb. (225 g) tortellini, filled with beef or cheese
- 1/2 lb. (225 g) potatoes, peeled and cut into 3/4-inch (2 cm) thick slices
- 1/2 c. (125 mL) olive oil
- 1 onion, thinly sliced
- 1 2/3 c. (415 mL) canned Italian peeled tomatoes
- 1/2 tsp. (2.5 mL) chopped fresh oregano or 1/4 tsp. (mL) dried
- pinch of cayenne pepper
- salt and freshly ground black pepper
- 1 c. (250 mL) shredded Fontina cheese
- 3 Tbsp. (45 mL) extra chopped fresh oregano or parsley
Method
Preheat oven to 375° (150° C).
Sprinkle eggplant with salt and leave to drain over the sink in a colander or strainer.
Boil tortellini and when cooked, drain and place in a shallow ovenproof dish.
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