[inspired by Eurostar meal from  the Little Foodie Break to Lille]

INGREDIENTS

1 kg aubergines / eggplants (6 medium-small aubergines)
200g jar of green pesto
400g tin of chunky chopped tomatoes
sea salt
black peppercorns
600g tortellini with spinach and ricotta or some Turkish manti
100g mixed salad leaves (wild rocket, watercress, spinach)
500g cherry tomatoes – optional

EQUIPMENT

large deep baking tray or dish
large pot

METHOD

Cut aubergines into thick (about 1 cm) slices, combine them with chopped tomatoes, pesto, season with salt and place in a baking dish.
Bake in for about 40 minutes in 200°C (392°F).

Few minutes before aubergines are ready, prepare tortellini according to the instructions on the package, usually cook them in boiling water for about 4-5 minutes, drain and leave aside.

Share salad leaves to the plates, top them with baked aubergines, tortellini and cherry tomatoes, season with freshly cracked pepper and serve immediately.

Serve 4-6 people.

• I’m submitting this recipe to Ruth’s Presto Pasta Nights hosted this week by Ruth of  Once Upon a Feast herself.