Italian Layered Vegetables (Tiella) - cooking recipe

Ingredients

2 None eggplant, thinly sliced
2 tbsp kosher salt
2 1/4 lbs tomatoes, peeled, seeded and finely chopped
1 None onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 tbsp finely chopped fresh oregano, plus additional 2 tbsp leaves, for serving
1 tbsp finely chopped fresh flat-leaf parsley
2 1/4 lbs potatoes, peeled and thinly sliced
1/4 cup olive oil

Preparation

Sprinkle eggplant with salt; let stand in colander in sink for 30 mins.
Preheat the oven to 350\u00b0F. Rinse eggplant well under cold water; pat dry with paper towels.
Combine tomatoes, onion, celery, garlic, chopped oregano and parsley in large bowl.
Pat potatoes dry with paper towels. Place half the potatoes in lightly oiled shallow 3-quart baking dish. Top with half the eggplant, then half the tomato mixture. Drizzle with half the oil. Repeat layering once. Cover dish with foil.
Bake for 1 hour. Remove foil; bake for 30 mins, or until vegetables are tender. Sprinkle with oregano leaves.