Measurements

• 1 large Eggplant
• 2 Fresh Zucchini
• 1 Green Bell Pepper
• 1 Yellow Onion
• 4 Roma Tomatoes
• 3 cloves Garlic
• 1/4 cup Olive Oil
• 1/4 cup Olives, sliced
• 2 tbsp Capers
• 1 tsp Oregano Leaves
• 1 tsp Thyme
• 1/4 cup Basil Leaves, chopped
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large baking dish, combine the diced eggplant, sliced zucchini, diced green bell pepper, and chopped yellow onion.
• Add the chopped Roma tomatoes and minced garlic to the baking dish.
• Drizzle the olive oil over the vegetables and mix well to coat evenly.
• Add the sliced olives and capers to the mixture.
• Sprinkle the oregano leaves, thyme, salt, and pepper over the vegetables and mix again.
• 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, or until the vegetables are tender.
• Remove from the oven and let it cool slightly.
• Garnish with chopped basil leaves before serving.

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