Measurements

• 1/4 cup Olive Oil
• 2 medium Eggplants
• 2 medium Fresh Zucchini
• 1 Green Bell Pepper
• 1 Yellow Onion
• 4 Roma Tomatoes
• 3 cloves Garlic
• 1/2 cup Feta Cheese, crumbled
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Oregano Leaves
• 1 tsp Thyme
• 1/4 cup Basil Leaves, chopped

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 and sauté the sliced zucchini until they are tender.
• Remove and set aside.
• Add the remaining olive oil to the skillet and sauté the diced green bell pepper and chopped yellow onion until they are soft.
• Add the minced garlic to the skillet and cook for another minute.
• In a large baking dish, layer the cooked eggplants, zucchini, bell pepper, onion, and chopped Roma tomatoes.
• Sprinkle the salt, pepper, oregano leaves, and thyme over the vegetables.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 15 minutes.
• Remove from the oven and sprinkle the crumbled feta cheese and chopped basil leaves on top before serving.

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