Herb-Infused Ratatouille with Garlic and Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A layered vegetable medley of zucchini, eggplant, and bell peppers baked in a fragrant garlic and tomato sauce infused with fresh herbs. This french-inspired vegetarian ready in about 70 minutes pairs eggplant, zucchini, red bell pepper 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, cut into 1/2-inch cubes eggplant
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 5 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4 minced garlic cloves
• 1 14-oz can canned crushed tomatoes
• 2 tsp chopped fresh thyme
• 2 tbsp chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 1 14-oz can crushed tomatoes, 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce gently for 10 minutes until slightly thickened.
3. Step 3: Spread the tomato-garlic sauce evenly in the bottom of a 9x13-inch baking dish.
4. Step 4: In a separate bowl, toss 1 medium cubed eggplant, 2 medium sliced zucchini, 1 large diced red bell pepper, and 1 large diced yellow bell pepper with 2 tbsp olive oil and a pinch of salt.
5. Step 5: Arrange the vegetables over the sauce in an even layer.
6. Step 6: Drizzle the remaining 2 tbsp olive oil over the vegetables, cover the dish with foil, and bake for 35 minutes.
7. Step 7: Remove foil, sprinkle 2 tbsp chopped fresh basil over the vegetables, and bake uncovered for an additional 15 minutes until vegetables are tender and lightly browned. Serve warm.