Herb-Infused Ratatouille with Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant French vegetable stew bursting with fresh herbs and the sweet pop of cherry tomatoes, perfect as a side dish for grilled meats. This French recipe (vegetarian), ready in about 55 minutes, pairs eggplant, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 175 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.

Prep: 25 min Cook: 30 min Serves 4 French cuisine 175 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 yellow onion, thinly sliced, and cook for 3 minutes until softened.
  2. Step 2: Add 3 cloves minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 red bell pepper, thinly sliced, and cook for 2 minutes.
  4. Step 4: Add 1 medium eggplant, peeled and cut into 1/4-inch thick slices, and cook for 5 minutes, stirring occasionally.
  5. Step 5: Add 2 medium zucchini, cut into 1/4-inch thick slices, and cook for 3 minutes.
  6. Step 6: Stir in 2 cups cherry tomatoes, 1/4 cup fresh thyme, 1/4 cup fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Step 7: Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender and tomatoes have broken down slightly.