Tortelloni with cheese and eggplant

CHEESE AND EGGPLANT TORTELLONI

Portions : 4 - Preparation : 10 minutes - Cooking time : 12 to 15 minutes

Ingredients

• Olivieri cheese tortelloni
• 1 eggplant, thinly sliced
• 45 ml (3 tablespoons) Mycryo cocoa butter or olive oil
• 2 cloves garlic, minced
• 2 pinches dried oregano
• 45 ml (3 tbsp.) capers
• 1 lemon, juice
• 30 ml (2 tbsp.) butter
• Grated Parmesan cheese to taste
• Salt and pepper to taste

Preparation

1. Coat eggplant slices with Mycryo cocoa butter (or olive oil).
2. In a hot frying pan, sauté the eggplant slices until well-colored and cooked.
3. Add the garlic, oregano and capers.
4. Cook for a further 2 minutes.
5. Stir in lemon juice, butter and check seasoning. Set aside in the pan.
6. In a pot of boiling, salted water, cook the Tortelloni for 4 minutes.
7. Drain the Tortelloni, add to the eggplant slices in the pan and toss.
8. Sprinkle with Parmesan and enjoy.