Measurements

• 2 medium Eggplants
• 2 medium Fresh Zucchini
• 4 cloves Garlic
• 2 Green Bell Peppers
• 1 tbsp Herbs De Provence
• 3 tbsp Olive Oil
• 1/2 tsp Pepper
• 6 Roma Tomatoes
• 1 tsp Salt
• 1 large Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the diced eggplants and cook until they are soft and slightly browned.
• Remove from the skillet and set aside.
• In the same skillet, add another tablespoon of olive oil.
• Add the diced yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the diced green bell peppers and sliced zucchini to the skillet.
• Cook for about 5 minutes, until the vegetables are slightly tender.
• Add the diced Roma tomatoes, cooked eggplants, Herbs De Provence, salt, and pepper to the skillet.
• Stir well to combine all the ingredients.
• Transfer the mixture to a baking dish and spread it out evenly.
• Bake in the preheated oven for 30-35 minutes, until the vegetables are tender and the flavors are well combined.
• Remove from the oven and let it cool slightly before serving.
• Enjoy your classic ratatouille!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.