Measurements

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

Preparation Method

• Heat the olive oil in a large pan over medium heat.
• Add the chopped onion and minced garlic to the pan.
• Sauté until the onion is translucent.
• Add the diced eggplants, sliced zucchini, and diced green bell pepper to the pan.
• Cook for about 10 minutes, stirring occasionally.
• Add the chopped Roma tomatoes and sliced mushrooms to the pan.
• Stir well to combine.
• Season the mixture with salt, pepper, oregano leaves, and thyme.
• Stir to evenly distribute the seasonings.
• Reduce the heat to low and let the ratatouille simmer for about 20-25 minutes, or until all the vegetables are tender.
• Stir in the chopped basil leaves just before serving.
• Serve hot as a main dish or a side dish.

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