Authentic Provençal Ratatouille with Herb-Infused Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant vegetable medley from Provence, where eggplant, zucchini, and tomatoes are slow-cooked to meld flavors while maintaining their distinct textures. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, 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.

Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 200 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Toss 1 cup diced eggplant with 1 tsp salt in a colander and let sit for 20 minutes to draw out moisture. Rinse thoroughly under cold water and pat dry with paper towels.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced yellow onions and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup diced eggplant and 2 cups diced zucchini to the skillet. Cook uncovered for 10 minutes, stirring occasionally, until vegetables begin to soften and release moisture.
  4. Step 4: Stir in 1 large diced tomato, 1/4 cup chopped basil, 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender but still hold their shape and flavors meld.

Related recipes