Italian Ratatouille with Zucchini, Eggplant, and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Italian-inspired ratatouille simmered with garden-fresh zucchini, eggplant, and colorful bell peppers in a herbed tomato sauce. This italian-inspired curry ready in about 55 minutes pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Ingredients

• 4 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 medium, cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 14 oz can canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 10 leaves, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 4 tbsp extra virgin olive oil in a large heavy-bottomed skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 1 medium cubed eggplant and cook for 7 minutes, stirring occasionally until softened.
3. Step 3: Add 2 medium sliced zucchini rounds and 1 large each diced red and yellow bell pepper to the skillet. Cook for 5 minutes until vegetables begin to soften.
4. Step 4: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low, cover, and simmer for 20 minutes.
5. Step 5: Remove lid, stir in 10 chopped fresh basil leaves, and cook uncovered for 5 more minutes until sauce thickens slightly. Serve warm as a side or main.