Name: Baked Tortellini with Eggplant and Potato
Prep time: 22 min
Cook time: 24 min
Yield: 4
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