Baked Ratatouille with Herbes de Provence

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Layers of zucchini, eggplant, and tomatoes baked with fragrant Herbes de Provence for a classic, rustic vegetable dish from the south of France. This French-inspired vegetarian recipe, ready in about 75 minutes, pairs eggplant, zucchini, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 (about 1 lb), thinly sliced eggplant
• 2 medium (about 1 lb), thinly sliced zucchini
• 4 medium, thinly sliced ripe tomatoes
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 4 tbsp, divided olive oil
• 2 tbsp tomato paste
• 2 tsp Herbes de Provence
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh basil leaves
• 1/4 cup (optional) grated Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and 1 tsp Herbes de Provence; cook for 1 minute. Spread this sauce evenly on the bottom of a 9x13-inch baking dish.
2. Step 2: Arrange alternating slices of 1 medium eggplant, 2 medium zucchini, and 4 medium tomatoes standing upright in the dish over the sauce, overlapping slightly in rows.
3. Step 3: Drizzle the remaining 2 tbsp olive oil over the arranged vegetables, then sprinkle with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp Herbes de Provence.
4. Step 4: Cover the dish with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes until vegetables are tender and edges begin to brown.
5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan cheese if using, then let rest for 5 minutes before serving.