(*) Cake springform pan 18 cm ø, enough for 4 people.
Sauté the onion and garlic in the warm butter until light yellow. Add the pelati, season with salt and pepper and cook to a thick sauce. As a final step, chop the basil and stir it in.
Rinse the melanzane and cut lengthwise into three-mm-thick slices. Place on a baking sheet lined with parchment paper and brush with olive oil. Season with salt and pepper.
Bake the melanzane in the oven heated to 200 °C on the second rack from the top for ten minutes. Then turn to the other side, brush the second side with oil and bake for another five to six minutes. Then cool the melanzane.
Cook the dried tortellini in enough boiling hot salted water until al dente. Drain and drain well. Immediately mix with the tomato sauce.
Generously butter the tart springform pan and sprinkle with breadcrumbs. Spread the bottom and sides of the dish with the slices of melanzana, setting aside four slices to seal. Pour in tortellini until full. Fold any overhanging melanzane slices over the filling and cover with the melanzane set aside.
Bake the tortellini pie in the oven heated to 180 °C on the second rack from the bottom for forty minutes. Take out, stand for five to ten minutes, then remove from the mold and bring to the table.
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