French-Style Ratatouille with Thyme and Garlic

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rustic vegetable stew simmered with fragrant garlic and fresh thyme, highlighting the vibrant flavors of eggplant, zucchini, and bell peppers. This french-inspired vegetarian ready in about 50 minutes pairs medium, diced tomatoes, olive oil, large, finely chopped onion 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, 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, diced into 1-inch pieces yellow bell pepper
• 4 medium, diced tomatoes
• 4 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tsp, leaves only fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped (optional) fresh basil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and 2 tsp fresh thyme leaves to the pot, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 medium diced eggplant, 2 diced zucchinis, 1 large diced red bell pepper, and 1 large diced yellow bell pepper. Cook, stirring occasionally, for 8-10 minutes until vegetables begin to soften.
4. Step 4: Add 4 diced medium tomatoes, 1 1/2 tsp salt, and 1 tsp black pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender and the mixture thickens.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil if using. Drizzle remaining 2 tbsp olive oil over the ratatouille before serving warm with crusty bread or as a side.