Provençal Tomato & Herb Ratatouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A slow-simmered vegetable medley using traditional French technique, where eggplant and zucchini are layered with herbs and sun-ripened tomatoes for a deeply authentic flavor. This mediterranean-inspired vegetarian ready in about 60 minutes pairs medium eggplant, medium zucchini, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 eggplant
• 2 medium zucchini
• 1/2 cup yellow onion
• 2 cups tomatoes
• 1 tbsp fresh thyme
• 2 cloves garlic
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 cup fresh basil

Instructions

1. Step 1: Dice 1 medium eggplant into 1/2-inch cubes and toss with 1/2 tsp sea salt; let sit 15 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Slice 2 medium zucchini and 1/2 cup diced yellow onion into 1/2-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium heat, add zucchini and onion, and cook for 8 minutes until softened but not browned.
3. Step 3: Add 2 cups diced tomatoes and 1 tbsp fresh thyme to the skillet, stirring to combine; reduce heat to low and simmer for 15 minutes until tomatoes break down and liquid thickens.
4. Step 4: Gently fold in 1/2-inch diced eggplant, cook covered for 10 minutes until tender, then stir in 2 minced garlic cloves and cook 1 minute more until fragrant. Remove from heat and garnish with 1/4 cup chopped fresh basil.