A tiella is a layered vegetable casserole that is popular in southern Italy. I made this at the end of the growing season, when summer’s bounties were begging to be used.
1 large onion, peeled and thinly sliced
1 medium eggplant, sliced into 1/3″ rounds
2 zucchini, ends removed and sliced lengthwise
2 red peppers, roasted and peeled
2 large tomatoes
3 large potatoes
salt and pepper
1 teaspoon dried oregano
finely minced fresh basil and parsley
3/4 cup grated soy parmesan
Cook the onion slices in 2 tablespoons olive oil until they are very soft and beginning to brown. Season with salt and pepper. Preheat the broiler and lightly oil a baking sheet. Place the eggplant slices on the baking sheet, and brush the tops of the slices with a little oil. Broil until fork tender and lightly browned on both sides. Cook the zucchini and potato slices the same way.
Preheat oven to 375 degrees F. Lightly grease a springform pan and begin by laying down potato slices sightly overlapping to cover the bottom. Mix together about 1/4 cup olive oil, and 2 tablespoons each of the minced basil and parsley. Add the oregano and season with salt and pepper. Lightly brush the top of the potatoes with the seasoned oil and sprinkle with a little of the grated cheese. Begin to layer the rest of the vegetables on top of the potatoes in the same manner, brushing with a little oil in between and sprinkling each layer with a little cheese, finishing with a layer of potatoes.
Place the springform pan into another larger dish to catch any juices that escape, and bake the tiella for about 30 minutes. If it begins to brown too much on top, cover the top with foil. Allow to cool to room temperature before serving. Makes 6 – 8 servings.