Herb-Roasted Eggplant Ratatouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant medley of roasted eggplant, zucchini, and bell peppers, infused with rosemary and thyme for a rustic French-inspired dish. This french-inspired vegetarian ready in about 65 minutes pairs eggplant, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, cubed into 1-inch pieces eggplant
• 1 medium, diced zucchini
• 2, diced bell peppers
• 1 small, diced onion
• 2 cloves, minced garlic
• 1/2 cup tomato sauce
• 1 tbsp, chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 medium eggplant with 1 tbsp olive oil, season with 1/2 tsp salt, and roast on a baking sheet for 25 minutes until tender.
2. Step 2: In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 5 minutes until golden.
3. Step 3: Stir in 1/2 cup tomato sauce, 1 tbsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 5 minutes until fragrant.
4. Step 4: Add 1 diced zucchini, 2 diced bell peppers, and 1/2 roasted eggplant. Toss to coat in the sauce, then transfer to the oven. Bake for 15 minutes until the vegetables are tender and the edges are slightly charred.