French Country Ratatouille with Herbed Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A classic French vegetable stew featuring tender zucchini, eggplant, and bell peppers simmered in a savory tomato and herb sauce. This french-inspired vegetarian (vegetarian) ready in about 55 minutes blends medium, cut into 1-inch cubes eggplant, medium, chopped yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 1 can (28 oz) canned crushed tomatoes
• 4 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1/4 cup, chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp, optional red pepper flakes

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 medium cubed eggplant and cook for 5 minutes until it begins to brown and soften.
3. Step 3: Stir in 2 medium sliced zucchini, 1 large yellow bell pepper pieces, and 1 large red bell pepper pieces. Cook for another 5 minutes, stirring occasionally.
4. Step 4: Pour in 1 can (28 oz) crushed tomatoes along with 1 teaspoon chopped fresh thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Reduce heat to low, cover partially, and simmer gently for 25-30 minutes until vegetables are tender and flavors meld.
5. Step 5: Stir in 1/4 cup chopped fresh basil and remaining 2 tablespoons olive oil just before serving to add fresh aroma and richness.