|Tiella (typical abruzzo’s recip)
400 g Reginella d’Abruzzo (classic/smoked) Abruzzino , 600 g ripe tomatoes (without seeds, peel, and the liquid part), 500 g aubergines, 500 g peeled potatoes cut into slices, 400 g slices of onion, finely chopped celery, 2 minced cloves of garlic, 3 spoons of minced parsley, olive oil, salt and pepper.
Cut off the stolks and the bottom from the aubergine, then cut them into slices and let them loose liquids. Now take a wide backing tin and oil its bottom, put a layer of vegetables covered by another layer of Abruzino; cover each layer with minced celery, garlic, parsley, salt, pepper and a trickle of oil. Cook in a pre-heated oven at 180° until it is properly dried up.