Rustic Mediterranean Ratatouille with Herb-Infused Olive Oil

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty, rustic vegetable stew simmered with ripe tomatoes, zucchini, eggplant, and peppers, enriched by fragrant herb-infused olive oil. This Mediterranean-inspired vegetarian recipe (gluten free), ready in about 55 minutes, pairs extra virgin olive oil, garlic cloves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 tablespoons extra virgin olive oil
• 4 minced garlic cloves
• 1 large, diced yellow onion
• 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
• 4 medium, chopped ripe tomatoes
• 2 teaspoons leaves fresh thyme
• 1/4 cup chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large heavy-bottomed pot over medium heat. Add 4 minced garlic cloves and 1 large diced yellow onion, sauté for 4-5 minutes until fragrant and translucent.
2. Step 2: Add 1 medium eggplant cut into 1-inch cubes, 2 medium zucchini sliced into 1/2-inch rounds, 1 large diced red bell pepper, and 1 large diced yellow bell pepper. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 4 medium chopped ripe tomatoes, 2 teaspoons fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low and simmer uncovered for 20 minutes until the mixture thickens and flavors meld.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil and remaining 2 tablespoons extra virgin olive oil for a glossy finish. Adjust seasoning with salt and pepper to taste before serving warm.