Baked Tortellini With Eggplant And Potato

Ingredients

• 12 lb 225 g eggplant diced into 34-inch 2 cm pieces
• 12 lb 225 g tortellini filled with beef or cheese
• 12 lb 225 g potatoes peeled and cut into 34-inch 2 cm thick slices
• 12 c 125 mL olive oil
• 1 onion thinly sliced
• 1 23 c 415 mL canned Italian peeled tomatoes
• 12 tsp 25 mL chopped fresh oregano or 14 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

Directions

1. Preheat oven to 375 150 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