Authentic Ratatouille Provençale with Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A sun-kissed French vegetable stew that captures the essence of Provence, where eggplant, zucchini, and tomatoes slowly simmer with aromatic herbs for a dish that is both humble and deeply authentic. This mediterranean-inspired vegetarian ready in about 65 minutes pairs thinly sliced yellow bell pepper, diced tomatoes, medium, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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, sliced into 1/2-inch rounds eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, thinly sliced yellow bell pepper
• 4, diced tomatoes
• 1 medium, thinly sliced red onion
• 3, minced garlic cloves
• 2 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh rosemary
• 3 tbsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Arrange eggplant and zucchini slices in a single layer on a baking sheet, brush with 1 tbsp olive oil, and season with 1/4 tsp salt. Roast at 400°F (200°C) for 15 minutes until tender and slightly golden at edges.
2. Step 2: Heat 2 tbsp extra-virgin olive oil in a large ovenproof skillet over medium heat. Add red onion, bell pepper, and minced garlic, cooking for 5-6 minutes until softened and translucent, stirring frequently to prevent browning.
3. Step 3: Add diced tomatoes, 2 tbsp chopped thyme, 1 tbsp chopped rosemary, 1 tsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until tomatoes begin to break down.
4. Step 4: Layer roasted eggplant and zucchini over the tomato mixture in the skillet, then dot with remaining 1 tbsp olive oil. Cover with a lid or foil and simmer on low heat for 20 minutes to meld flavors.
5. Step 5: Uncover and cook for 5 more minutes to thicken the sauce until vegetables are tender but hold their shape, adding a splash of water if too dry. Adjust seasoning to taste.