Provencal-Style Ratatouille with Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, slow-simmered vegetable medley featuring heirloom tomatoes and eggplant, cooked to perfection in olive oil with fresh herbs. This Mediterranean-inspired vegetarian recipe, ready in about 70 minutes, pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 30 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dice 600g eggplant, 400g zucchini, and 200g yellow squash into 1/2-inch cubes, then sprinkle with 1 tsp salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  2. Step 2: Finely chop 150g red bell pepper and 120g onion, then mince 4 garlic cloves. Core and roughly chop 600g tomatoes, discarding seeds.
  3. Step 3: Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add the drained vegetables and cook for 10 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.
  4. Step 4: Add the chopped bell pepper, onion, and garlic, and cook for 5 minutes until fragrant and vegetables are tender but not browned.
  5. Step 5: Stir in 1 tbsp fresh thyme and 600g chopped tomatoes, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until vegetables are meltingly tender and the sauce has thickened to coat the back of a spoon.

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