Herb-Infused Ratatouille with Sun-Dried Tomatoes

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

A Provençal vegetable medley that celebrates summer harvests, featuring eggplant and zucchini slow-cooked in a fragrant tomato-herb sauce for an authentic taste of the French countryside. This french-inspired vegetarian (low-sodium) ready in about 85 minutes pairs medium eggplant, medium zucchini, yellow bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 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

• 2 medium eggplant
• 2 medium zucchini
• 2 yellow bell peppers
• 1 medium red onion
• 3 garlic cloves
• 1/2 cup chopped sun-dried tomatoes
• 14 oz canned crushed tomatoes
• 1/2 cup chopped fresh basil
• 2 tbsp chopped fresh thyme
• 4 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Cut 2 medium eggplant and 2 medium zucchini into 1/2-inch thick rounds, then sprinkle with 1/2 tsp salt and let sit for 15 minutes to draw out moisture.
3. Step 3: Pat the vegetables dry with paper towels, then toss with 2 tbsp olive oil and 1/4 tsp black pepper on the baking sheet.
4. Step 4: Roast for 20 minutes until edges are golden and tender, flipping halfway through.
5. Step 5: While vegetables roast, dice 2 medium yellow bell peppers and 1 medium red onion, then sauté in a skillet with 2 tbsp olive oil over medium heat for 10 minutes until softened.
6. Step 6: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 14 oz canned crushed tomatoes, 1/2 cup chopped sun-dried tomatoes, 1/2 cup chopped fresh basil, and 2 tbsp chopped fresh thyme.
7. Step 7: Simmer the tomato sauce for 15 minutes until thickened and flavors meld, stirring occasionally.
8. Step 8: Layer the roasted vegetables in a baking dish, pour the sauce over them, and bake uncovered for 10 minutes until heated through and sauce bubbles around the edges.