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La Tiella
This vegetarian dish dates back to the late 1700, when some new vegetable varieties were imported from America and penetrated into Abruzzo also
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Directions:
Cut the aubergines into slices, salt them and let them leach for a couple of hours. Lay the vegetable slices into a large oven dish alternating potatoes, peppers, tomatoes, onions and aubergines. Sprinkle the minced celery, garlic, oregano and parsley over each layer of vegetables. Salt and pepper abundantly. Let it cook in the oven until all the sauce hasn't evaporated.
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Ingredients (for 8 servings):
1 kg. potatoes, 1 kg. sweet peppers, 1 kg. tomatoes, 1 kg. onions, 1 kg. aubergines, oil to taste, celery, oregano, garlic, pepper, parsley, salt to taste.