Measurements

• 2 medium eggplants
• 2 medium zucchinis
• 2 bell peppers
• 4 ripe tomatoes
• 1 large onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Method

• 1. Preheat oven to 375°F (190°C).
• 2. Slice eggplants, zucchinis, and tomatoes into 1/4-inch rounds.
• 3. Dice bell peppers and onion. Mince garlic.
• 4. Heat 1 tablespoon olive oil in a large skillet over medium heat.
• 5. Sauté onions and garlic until translucent, about 5 minutes.
• 6. Add bell peppers, thyme, basil, salt, and pepper. Cook for another 5 minutes.
• 7. Spread the sautéed mixture evenly in a baking dish.
• 8. Arrange sliced vegetables in alternating layers on top.
• 9. Drizzle with remaining olive oil.
• 10. Cover with foil and bake for 30 minutes.
• 11. Remove foil and bake for an additional 15 minutes, until vegetables are tender.
• 12. Serve warm.

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