Ingredients

(For 6 people)

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1 eggplant

1 orange bell pepper

1 yellow bell pepper

3 zucchinis

3 tomatoes

1 medium potato

1 onion

5 garlic cloves

1 (14.5 oz) can diced tomatoes

2 Tbsp olive oil + more to drizzle

2 Tbsp herbes de Provence

1 bay leaf

Salt & pepper to taste

1 Tbsp water

Shredded mozzarella

Grated parmesan cheese for decoration (optional)

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Instructions

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1 - Preheat oven to 400°F.

 

2 - Roughly dice all the vegetables.

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3 - Crush the garlic cloves with a knife.

 

4 - Heat 2 Tbsp olive oil in a skillet over medium-high heat. When hot, add the eggplant and sauté until just tender (about 5 minutes). Turn off heat and set aside.

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5 - Place all the cut vegetables and the diced tomatoes with their juice in a large dish and stir to combine.

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6 - Add the herbes de Provence, the bay leaf, garlic, salt & pepper. Generously drizzle with olive oil and stir to combine.

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7 - Bake for 1 hour.

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8 - After an hour, add water, cover with aluminum foil, and bake for 30 more minutes.

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9 - Remove aluminum foil and stir. Sprinkle with mozzarella cheese and bake for about 20-25 minutes or until cheese is melted and golden-brown.

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10 - Serve with polenta.

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11 - Sprinkle with grated parmesan cheese for decoration (optional).