Baked Tortellini With Eggplant And Potato - cooking recipe

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

Preparation

Preheat oven to 375\u00b0 (150\u00b0 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.