Authentic Provençal Ratatouille with Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant French vegetable stew layered with fresh herbs and slow-simmered to perfection, embodying the essence of Provence. This french-inspired vegetarian ready in about 55 minutes pairs zucchini, eggplant, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 1 yellow bell pepper
• 4 medium tomatoes
• 1 yellow onion
• 3 cloves garlic
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 3 tbsp olive oil
• 2 cups, chopped kale
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice 2 medium zucchini and 1 medium eggplant into 1/2-inch cubes, then toss with 1 tsp salt and let sit for 20 minutes to draw out moisture; pat dry with paper towels.
2. Step 2: Cut 1 medium yellow bell pepper into thin strips, remove seeds, and chop 4 medium tomatoes into small pieces.
3. Step 3: Finely chop 1 yellow onion, 3 garlic cloves, 2 tsp thyme, and 1 tsp rosemary.
4. Step 4: Heat 3 tbsp olive oil in a large ovenproof skillet over medium heat. Sauté onions and garlic for 3-4 minutes until fragrant, then add zucchini, eggplant, and bell pepper; cook for 8 minutes until slightly softened.
5. Step 5: Add tomatoes, kale, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine, cover, and simmer on low heat for 25 minutes until vegetables are tender and flavors meld, stirring occasionally.