Mayfair Garden Ratatouille

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

A colorful medley of Denver-grown eggplant, zucchini, and tomatoes simmered with herbs for a comforting summer side. This mediterranean-inspired vegetarian ready in about 75 minutes pairs medium eggplant, medium zucchini, medium tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 8, 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
• 4 medium tomatoes
• 1 medium onion
• 3 cloves garlic
• 2 tsp fresh thyme
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Dice 2 medium eggplants and 2 medium zucchini into 1/2-inch cubes, then toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly golden.
2. Step 2: Finely chop 1 medium onion and 3 minced garlic cloves, then sauté in remaining 2 tbsp olive oil over medium heat for 5 minutes until translucent and fragrant.
3. Step 3: Add 4 medium diced tomatoes to the skillet with 2 tsp fresh thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until tomatoes break down and sauce thickens slightly.
4. Step 4: Stir roasted vegetables into tomato sauce, then transfer to a baking dish. Bake for 15 minutes until bubbly and heated through, checking that vegetables are tender when pierced with a fork.