Herb-Infused Ratatouille with Garlic and Thyme

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rustic vegetable stew bursting with the flavors of garlic, fresh thyme, and ripe summer vegetables slow-cooked to tender perfection. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, diced into 1-inch cubes, zucchini, diced into 1-inch cubes, yellow bell pepper, diced 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 (about 1 lb) eggplant, diced into 1-inch cubes
• 2 medium zucchini, diced into 1-inch cubes
• 1 large yellow bell pepper, diced
• 1 large red bell pepper, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 1 cup crushed tomatoes (canned)
• 3 fresh thyme sprigs
• 1/4 cup fresh basil leaves, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add 1 medium diced eggplant (about 1 lb), 2 diced zucchinis, 1 large yellow bell pepper, and 1 large red bell pepper to the pot. Cook, stirring occasionally, for 10 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 cup crushed canned tomatoes, 3 fresh thyme sprigs, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes if using. Reduce heat to low, cover, and simmer for 25 minutes until all vegetables are tender and flavors meld.
4. Step 4: Remove thyme sprigs, stir in 1/4 cup chopped fresh basil, adjust seasoning if necessary, and serve warm with crusty bread or as a side.