Baked Tortellini With Eggplant And Tomato Recipe

About this recipe

A hearty and flavorful baked tortellini dish featuring tender eggplant, juicy tomatoes, and a cheesy topping, perfect for a satisfying dinner.

Ingredients

• - Oregano 100g
• 314 ml Aubergine Slice La Contadina 314 Ml
• 250G Bertagni Parma Ham Tortellini
• - Cathedral City Mature Cheddar Cheese
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Tata Salt

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Slice 1/2 lb of eggplant into cubes, sprinkle with 1/2 tsp salt, and let it drain in a colander for 15 minutes to remove excess moisture.
3. 3. Boil 1/2 lb of tortellini in a pot of salted water according to package instructions. Drain and set aside.
4. 4. Heat 2 tbsp of olive oil in a skillet over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
5. 5. Add the drained eggplant to the skillet and cook for 7-8 minutes until softened. Stir in 1 2/3 cups of diced tomatoes, 1/2 tsp fresh oregano, and 1/4 tsp cayenne pepper. Cook for another 5 minutes.
6. 6. In a shallow ovenproof dish, combine the cooked tortellini with the eggplant-tomato mixture. Mix well to coat the pasta evenly.
7. 7. Sprinkle 1/2 lb of shredded cheese evenly over the top.
8. 8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. 9. Remove from the oven and let it cool for 5 minutes before serving. Garnish with additional fresh oregano if desired.