One-Pot Ratatouille with Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A speedy vegetable stew featuring cherry tomatoes and fresh basil, simmered in a single pot for a quick weeknight dinner or summer side. This French recipe, ready in about 50 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 145 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

• 1.5 lbs eggplant
• 1 lb zucchini
• 4 oz red bell pepper
• 2 cups cherry tomatoes
• 10 oz onion
• 4 cloves garlic
• 1/4 cup olive oil
• 1/4 cup fresh basil
• 2 tablespoons fresh thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth

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Instructions

1. Step 1: In a large pot, heat 1/4 cup olive oil over medium heat until shimmering.
2. Step 2: Add 10 oz diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1.5 lbs diced eggplant, 1 lb diced zucchini, and 4 oz diced red bell pepper, stirring to combine.
5. Step 5: Add 2 cups halved cherry tomatoes, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
7. Step 7: Stir in 1/4 cup chopped fresh basil and 2 tablespoons fresh thyme, and cook for 2 minutes until herbs are aromatic.