Ingredients
- ½ small eggplant, cut into cubes
- 1 zucchini, cut into cubes
- 1 medium tomato, cut into cubes
- ½ large yellow bell pepper, cut into cubes
- ½ large red bell pepper, cut into cubes
- ½ onion, cut into cubes
- 1 fresh cayenne pepper, diced
- 5 sprigs fresh basil, stemmed and chopped
- 2 sprigs fresh oregano, stemmed and chopped
- 1 clove garlic, crushed
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon white wine
- 1 teaspoon vinegar
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
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Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.
