BAKED TORTELLINI

Preheat your oven to 180 deg C . Wash and trim the ends of 1 large eggplant . Boil 200gm of fresh tortellini filled with beef , then drain and place in a shallow ovenproof dish . Heat a large pan with 2 tbs of oil and saute 2 potatoes that are peeled and sliced into cubes , once slightly coloured add to the tortellini . Heat a little more oil in the pan , add a peeled and sliced onion and saute for 5 minutes , then add the cubed eggplant and continue cooking until the eggplant is tender . Now add 1x400gm can of diced tomatoes , stir through 2 tbs of minced garlic , 1/2 tsp of dried oregano and a pinch of cayenne pepper . Continue to cook until the liquid has reduced a little. Pour the pan contents into the tortellini and potatoes in the ovenproof dish , toss through 50gm of grated Mozarella cheese and season with a 1/2 tsp of cracked black pepper . Sprinkle a layer of Mozarella cheese mixed with dry oregano over top . Bake in the preheated oven until the cheese melts through and bubbles on top , chech with a skewer that the potatoes have cooked through . Enjoy this is delicious .