Classic French Ratatouille with Herbes de Provence

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A colorful medley of summer vegetables slow-simmered in tomato sauce with fragrant Herbes de Provence for a comforting French vegetable stew. This Italian recipe, ready in about 55 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 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), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 1 large, chopped yellow onion
• 4 cloves, minced garlic
• 4 tbsp, divided olive oil
• 1 can (14 oz) canned crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp Herbes de Provence
• 1/4 cup, chopped fresh basil leaves
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large chopped yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 1 medium diced eggplant and cook for 5 minutes, stirring occasionally until it begins to soften.
3. Step 3: Stir in 2 diced zucchini, 1 diced red bell pepper, and 1 diced yellow bell pepper. Cook another 5 minutes until vegetables start to tenderize.
4. Step 4: Add 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 2 tsp Herbes de Provence, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
5. Step 5: Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally, until all vegetables are tender and flavors meld.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh basil leaves and the remaining 2 tbsp olive oil for richness. Serve warm as a side or main dish.