Ingredients
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2 tablespoons coarse cooking salt (see Notes below)
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1 kg medium tomatoes, peeled, seeded, finely chopped (32oz)
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2 trimmed celery ribs, finely chopped (150g or just under 5oz)
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2 garlic cloves, finely chopped
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1 tablespoon fresh oregano, finely chopped (see Notes below)
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1 tablespoon fresh flat-leaf parsley, finely chopped (see Notes below)
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1/4 cup olive oil (60ml/2 fl.oz. )
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2 tablespoons fresh oregano leaves (see Notes below)
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1 kg sebago potato, peeled (32oz)
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2 small eggplants (460g or just under 15oz)
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1 medium brown onions (for Australians,150g) or 1 medium yellow onion, finely chopped (for Americans, just under 5oz)
Instructions
- Cut the eggplants into thin slices, sprinkle with salt; stand in colander in the sink or over a large bowl for 30 minutes; rinse eggplant well under cold water; pat dry with absorbent paper.
- Preheat the oven to moderate (180°C/350°-375°F/4-5 gas mark.
- Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
- Using a sharp knife, mandoline or V-slicer, cut the potatoes into thin slices; pat dry with absorbent paper; place half of the potato in a lightly oiled 2-litre (8-cup) baking dish; top with half of the eggplant, half of the tomato mixture, then drizzle with half of the oil; repeat layering with the remaining potato, eggplant, tomato mixture and oil.
- Cover the dish with foil; bake in a moderate oven for 1 hour; remove the foil; bake for a further 30 minutes or until the vegetables are tender; sprinkle the tiella with the oregano leaves and serve.
- Notes: One Australian metric tablespoon holds 20ml; North America, New Zealand and the UK use 15ml tablespoons. All cup and spoon measurements are level. Desiree potatoes are long and oval, with a smooth pink skin and creamy yellow flesh; sebago potatoes are round with white skin, shallow eyes and white flesh; spunta potatoes are large and oblong with cream skin and yellow flesh: all are classified as good for baking.