Tiella Vegetables
By: velia de angelis
Published: Thursday, March 24, 2011 - 5:27pm

Ingredients




2 medium eggplants
3 medium potatoes
4 medium zucchini
3 red onions
7 tomatoes
Oregano
3 cloves of garlic
Parsley
1 stock of celery
Breadcrumbs
Extra Virgin Olive oil

Preparation

1 Thinly slice the eggplant. Put into a bowl and sprinkle with salt to take out the water. After 20 minutes, pat dry with a paper towel. 2 Thinly slice the zucchini, potatoes (skin on), red onions, and tomatoes. 3 Finely chop the garlic, celery, and parsley together. Mix with breadcrumbs and set aside. 4 Oil the bottom of a square or rectangular pan. 5 Place the eggplant in the pan making a thin layer covering the pan. 6 Then make a layer of zucchini, followed by a layer of potatoes, followed by the onions, then the tomatoes. Sprinkle the breadcrumb mixture between each layer of veggies. The final layer on top should be the eggplant. 7 Sprinkle dried oregano on top and bake in the oven at 375 degrees for about an hour. When the vegetables are fork tender, it is finished. Let cool for 10 minutes, then serve in small squares.

About


This dish is a traditional all vegetable sidedish from the Umbrian region in Italy. It goes all the way back to the Etruscan days.