Authentically Provence-Style Ratatouille with Herbs

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

A vibrant vegetable medley slow-simmered in olive oil with fresh herbs, capturing the sun-drenched essence of southern France with perfectly tender eggplant and zucchini. This french-inspired vegetarian (mediterranean) ready in about 70 minutes pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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

• 1 medium eggplant
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow onion
• 4 medium tomatoes
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 2 tbsp fresh basil
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 1 medium eggplant into 1/2-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, and roast for 20 minutes until golden at edges.
2. Step 2: While eggplant roasts, dice 2 medium zucchini, 1 red bell pepper, and 1 yellow onion into 1/2-inch pieces; slice 4 medium tomatoes into 1/4-inch rounds.
3. Step 3: In a large ovenproof skillet, heat 2 tbsp olive oil over medium heat. Add onions and cook for 5 minutes until translucent, then add zucchini, bell pepper, and tomatoes—cook for 8 minutes until vegetables begin to soften but retain shape.
4. Step 4: Layer roasted eggplant over vegetables in skillet, sprinkle with 1 tbsp fresh thyme, 2 tbsp fresh basil, and remaining salt and pepper, then cover with lid and bake for 25 minutes until vegetables are tender but not mushy.