👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F).

   💡 プロのコツ: Ensure oven is fully preheated before placing the dish inside.
2. 2

   In a large bowl, combine eggplant, zucchini, bell peppers, onions, and garlic.

   💡 プロのコツ: Ensure all vegetables are cut into roughly uniform sizes for even cooking.
3. 3

   Add diced tomatoes, tomato paste, potatoes, carrots, olive oil, vegetable broth, dill, parsley, thyme, salt, and pepper to the bowl.

4. 4

   Transfer the mixture to a large oven-safe pot or baking dish. Cover tightly with a lid or aluminum foil.

   💡 プロのコツ: Using a Dutch oven is ideal for even heat distribution.
5. 5

   Bake for 1 hour, then remove the lid/foil and bake for another 30 minutes, or until vegetables are tender and slightly caramelized.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Stir the vegetables halfway through the uncovered baking time for even browning.
6. 6

   Let it rest for 10 minutes before serving. Garnish with extra fresh herbs if desired.