Taieddrha Leccese

Start by pouring some olive oil in a stovetop- and oven-safe dish – like a Dutch oven. Slice up half of the onion, and lay them on the bottom of the casserole pan, next up, slice up the squash, and place half of it on top of the onion so to cover it up completely. Then sprinkle some salt, about 1/2 of the tomatoes, 1/3 of the chopped basil, 1/3 of the parmesan cheese, then slice up the potatoes and place them on top. Again, cover the potatoes with the remaining half sliced onion and chopped tomatoes, 1/3 of the basil, 1/3 of the grated parmesan cheese and a bit more salt. To finish, cover all with the remaining sliced squash, a bit of grated parmesan cheese (save some for later)and the remaining chopped basil, and last drizzle more olive oil.

Put it on the stove at medium heat, cook for a few minutes so that the onion at the bottom can get some flavor, then pour in about 1 cup of water, reduce to low, cover with a lid and let cook for about 20-30 minutes or until all veggies are cooked.

Remove from the stove, sprinkle the top with the remaining parmesan cheese and the breadcrumbs and bake in the oven at 180C for about 15-20 minutes or until the top has got a nice golden brown color. Let it sit for a couple of hours before serving!