French-Style Herb and Garlic Ratatouille with Confited Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A vibrant vegetable stew with slow-cooked confited tomatoes and aromatic herbs, showcasing classic French flavors. This french-inspired vegetarian ready in about 95 minutes pairs large, thinly sliced yellow onion, thinly sliced garlic cloves, medium Roma tomatoes 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 1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced into 1-inch pieces red bell pepper
• 1 large, thinly sliced yellow onion
• 5, thinly sliced garlic cloves
• 6 medium Roma tomatoes
• 1/2 cup olive oil
• 2 tsp, chopped fresh thyme
• 1/4 cup, chopped fresh basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Preheat oven to 275°F. Slice 6 Roma tomatoes in half lengthwise and place cut side up in a baking dish. Drizzle with 1/4 cup olive oil, sprinkle with 2 sliced garlic cloves, 1 tsp salt, and 1/4 tsp black pepper. Roast for 1 hour until tomatoes are soft and slightly caramelized; set aside.
2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large thinly sliced yellow onion and sauté for 6-7 minutes until translucent and lightly golden.
3. Step 3: Add 3 sliced garlic cloves, 1 diced red bell pepper, 1 diced medium eggplant (1-inch cubes), and 2 diced medium zucchinis (1-inch cubes) to the skillet. Cook, stirring occasionally, for 12-15 minutes until vegetables are tender and edges start to brown.
4. Step 4: Chop the roasted confited tomatoes roughly and add them to the skillet along with 2 tsp chopped fresh thyme, 1/4 cup chopped fresh basil, 1 tbsp red wine vinegar, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Stir well and cook for 5 minutes until flavors meld.
5. Step 5: Adjust seasoning to taste and serve warm as a side or main vegetarian dish.