Name: Baked Tortellini with Eggplant and Potato
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

Baked Tortellini with Eggplant and Potato

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Baked Tortellini With Eggplant And Potato is an moderately easy dinner. Made with 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 and 1 onion, thinly sliced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.