2Preparación
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat.
- 3
Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
- 4
Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
- 5
Stir in the diced tomatoes, salt, black pepper, thyme, and basil. Cook for another 5 minutes.
- 6
Transfer the vegetable mixture to a baking dish and spread it out evenly.
- 7
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 8
Remove the foil and bake for an additional 15 minutes, or until the vegetables are fully cooked and slightly caramelized.
- 9
Remove from the oven and let it cool for a few minutes before serving.
