Bon Appétit Ratatouille with Herb-Infused Tomato Sauce

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A colorful vegetable medley slow-simmered in a fragrant tomato and herb sauce, embodying classic French rustic flavors. This French-inspired vegetarian recipe, ready in about 50 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 180 calories and feeds 4, 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 300 g) eggplant
• 2 medium (about 400 g) zucchini
• 1 large red bell pepper
• 1 large yellow onion
• 4 cloves minced garlic cloves
• 4 tbsp olive oil
• 400 g canned crushed tomatoes
• 1 tbsp fresh thyme leaves
• 10 leaves chopped fresh basil leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp sugar

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Instructions

1. Step 1: Dice 1 medium eggplant, 2 medium zucchinis, and 1 large red bell pepper into 1/2-inch cubes. Chop 1 large yellow onion finely.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the diced onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add the eggplant cubes and cook for 5 minutes stirring occasionally until they begin to soften.
4. Step 4: Stir in the zucchini and red bell pepper cubes, cook for another 5 minutes until all vegetables are slightly tender.
5. Step 5: Pour in 400 g canned crushed tomatoes, add 1 tbsp fresh thyme leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1/2 tsp sugar. Reduce heat to low and simmer uncovered for 20 minutes until the sauce thickens and the flavors meld.
6. Step 6: Stir in 10 chopped fresh basil leaves and the remaining 2 tbsp olive oil, adjust seasoning if needed, then serve warm with crusty bread or as a side dish.