Bell Pepper Ratatouille with Fresh Thyme and Garlic

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant vegetable stew featuring abundant bell peppers and fresh thyme, simmered to perfection with garlic-infused oil. This French recipe, ready in about 55 minutes, pairs eggplant, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 148 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

• 1.5 lbs eggplant
• 1 lb zucchini
• 8 oz bell peppers
• 1 lb tomatoes
• 10 oz onion
• 5 cloves garlic
• 1/4 cup olive oil
• 3 tablespoons fresh thyme
• 2 tablespoons fresh parsley
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: In a large pot, heat 1/4 cup olive oil over medium heat until shimmering.
2. Step 2: Add 10 oz diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Step 3: Add 5 minced garlic cloves and cook for 1 minute until golden and aromatic.
4. Step 4: Add 1.5 lbs diced eggplant, 1 lb diced zucchini, 8 oz diced bell peppers, and 1 lb diced tomatoes, stirring to combine.
5. Step 5: Add 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
6. Step 6: Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
7. Step 7: Stir in 3 tablespoons fresh thyme and 2 tablespoons fresh parsley, and cook for 2 minutes until herbs are fragrant.