French Ratatouille Provençale with Herbes de Provence
A colorful vegetable medley slowly simmered in olive oil and tomato sauce, infused with fragrant Herbes de Provence for classic French countryside flavors. This french-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium, cut into 1-inch cubes eggplant, chopped yellow bell pepper, chopped red bell pepper 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 medium, cut into 1-inch cubes eggplant
- 2 medium, sliced into 1/2-inch rounds zucchini
- 1, chopped yellow bell pepper
- 1, chopped red bell pepper
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 4 tbsp olive oil
- 28 oz can canned crushed tomatoes
- 1 tbsp Herbes de Provence
- 1/4 cup, chopped fresh basil leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced yellow onion and 4 cloves minced garlic, sauté for 4-5 minutes until softened and fragrant.
- Step 2: Add 1 medium cubed eggplant and cook for 7-8 minutes, stirring occasionally, until it begins to soften and lightly brown.
- Step 3: Stir in 2 medium sliced zucchini, 1 chopped yellow bell pepper, and 1 chopped red bell pepper. Cook for an additional 5 minutes until vegetables start to tenderize.
- Step 4: Pour in 28 oz canned crushed tomatoes and add 1 tbsp Herbes de Provence, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar to balance acidity. Stir well to combine.
- Step 5: Reduce heat to low, cover pot partially, and simmer gently for 30 minutes, stirring occasionally until vegetables are tender and flavors meld.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Adjust seasoning with salt and pepper if needed. Serve warm as a side dish or over crusty bread.
Equipment for this recipe
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Frequently asked questions
How long does French Ratatouille Provençale with Herbes de Provence take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover French Ratatouille Provençale with Herbes de Provence?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped yellow bell pepper from drying out.
Can I substitute ingredients in French Ratatouille Provençale with Herbes de Provence?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale French Ratatouille Provençale with Herbes de Provence for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is French Ratatouille Provençale with Herbes de Provence vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
