French-Inspired Ratatouille with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant, hearty vegetable stew featuring eggplant, zucchini, peppers, and tomatoes simmered with garlic and fresh herbs for a classic Provençal taste. This french-inspired vegetarian (vegetarian, gluten free) ready in about 55 minutes pairs large, diced red bell pepper, large, diced yellow bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 large (about 1 lb), cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 4 tbsp olive oil
• 1 medium, finely chopped onion
• 4 minced garlic cloves
• 14 oz canned crushed tomatoes
• 1 tsp leaves fresh thyme
• 1/4 cup chopped fresh basil
• 1 1/2 tsp salt
• 3/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 medium chopped onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 1 large diced red bell pepper, 1 large diced yellow bell pepper, 1 large cubed eggplant, and 2 sliced medium zucchinis. Stir and cook for 10 minutes, stirring occasionally until vegetables begin to soften.
3. Step 3: Pour in 14 oz canned crushed tomatoes, then add 1 tsp fresh thyme leaves, 1 1/2 tsp salt, and 3/4 tsp black pepper. Reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender and flavors meld.
4. Step 4: Stir in 1/4 cup chopped fresh basil and 2 tbsp olive oil, adjust seasoning if needed, and serve warm.