Authentic Provençal Ratatouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant stew of seasonal vegetables simmered in olive oil and herbs, capturing the essence of southern France. This french-inspired one pot (vegetarian) ready in about 60 minutes pairs seeded and diced red bell pepper, large, finely chopped yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, diced into 1/2-inch cubes eggplant
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, seeded and diced red bell pepper
• 1 large, finely chopped yellow onion
• 2 cloves, minced garlic
• 4 medium, peeled and diced tomatoes
• 3 tbsp olive oil
• 1 tsp, crushed thyme
• 1 tbsp, chopped basil
• 1/4 cup white wine

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add the eggplant and zucchini, season with 1/2 tsp salt, and sauté for 8 minutes until softened and lightly golden. Remove and set aside.
2. Step 2: In the same pot, add 1 tbsp olive oil, then sauté the onion and garlic for 3 minutes until translucent. Stir in the tomatoes, thyme, and 1/2 tsp salt. Cook for 5 minutes until the tomatoes break down.
3. Step 3: Return the eggplant and zucchini to the pot. Add the bell pepper, basil, and white wine. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
4. Step 4: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, optionally with crusty bread for soaking up the sauce.