Veal tortellini, roasted eggplant and stir fry vegetables in chicken and corn soup

Veal tortellini roasted eggplant vegetables in chicken and corn soup.JPG        

Ingredients

1 pkt of Veal tortellini
1 medium size eggplant
3 stalks of celery
1 bunch of asparagus
2 Tsp garlic minced
1 pkt of chicken and corn soup
salt
black pepper
oil
cayenne

Method
Preheat oven 180 deg C. Boil tortellini as instruction on pkt then set aside. Cut the eggplant into bite size, season with salt, pepper cayenne and drizzle oil. Place them in a tray and bake until golden brown and cooked through about 15-18 minutes. Set aside.

Then add oil in deep pan on medium heat, stir fry garlic until fragrant. Next add asparagus and fry for 5 minutes and then celery for 5 minutes. Once cooked add tortellini, and eggplant; toss around the vegetables.

Then bring kettle to boil and add in the pkt soup, stir well and pour into the tortellini and vegetables. Mix well and spoon into the bowl. Serve with immediately.

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