French-Style Ratatouille with Herbed Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A rustic vegetable medley simmered in a fragrant tomato sauce infused with fresh herbs, capturing the essence of classic French countryside cooking. This french-inspired vegetarian (vegetarian) ready in about 55 minutes blends large, diced red bell pepper, large, diced yellow bell pepper, large, chopped onion 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 150 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 (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 onion
• 4, minced garlic cloves
• 1 can (28 oz) canned crushed tomatoes
• 4 tbsp olive oil
• 1 tbsp, chopped fresh thyme
• 1/4 cup, chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large chopped onion and 4 minced garlic cloves. Sauté for 5 minutes until the onion is softened and translucent.
2. Step 2: Add 1 medium diced eggplant, 2 medium diced zucchinis, 1 large diced red bell pepper, and 1 large diced yellow bell pepper to the pot. Stir well and cook for 8 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Pour in 1 can (28 oz) crushed tomatoes, then add 1 tbsp chopped fresh thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar. Stir to combine.
4. Step 4: Reduce heat to low, cover the pot partially, and simmer the ratatouille for 25-30 minutes until the vegetables are tender and the sauce thickens, stirring occasionally.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil and the remaining 2 tbsp olive oil for a glossy finish. Adjust seasoning to taste before serving warm with crusty bread or as a side dish.