Ingredients

• 0.5 small eggplant , cut into cubes
• 1 zucchini , cut into cubes
• 1 medium tomato , cut into cubes
• 0.5 large yellow bell pepper , cut into cubes
• 0.5 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

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 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.
3. 3 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.

Nutrition per serving