Baked Tortellini With Eggplant And Potato

• 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

1. Preheat oven to 375u0b0 (150u0b0 C).
2. Sprinkle eggplant with salt and leave to drain over the sink in a colander or strainer.
3. Boil tortellini and when cooked, drain and place in a shallow ovenproof dish.

eggplant, tortellini, potatoes, olive oil, onion, tomatoes, fresh oregano, cayenne pepper, salt, cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808061 (may not work)