Rustic Provencal Ratatouille with Herbes de Provence
A slow-simmered vegetable stew showcasing zucchini, eggplant, and tomatoes infused with fragrant Herbes de Provence for a taste of Southern France. This french-inspired vegetarian ready in about 65 minutes pairs olive oil, medium, cut into 1-inch cubes zucchini, large, chopped red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 4 tbsp olive oil
- 1 medium (about 1 lb), cut into 1-inch cubes eggplant
- 2 medium, cut into 1-inch cubes zucchini
- 1 large, chopped red bell pepper
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp Herbes de Provence
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh basil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1 lb cubed eggplant and 2 medium cubed zucchinis along with 1 large chopped red bell pepper. Cook for 8-10 minutes, stirring occasionally, until vegetables start to soften.
- Step 3: Stir in 1 can (14 oz) crushed tomatoes, 2 tbsp tomato paste, 2 tsp Herbes de Provence, 1 1/2 tsp salt, and 1 tsp black pepper. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the stew thickens and flavors meld.
- Step 4: Remove lid and cook uncovered for an additional 10 minutes to reduce excess liquid if needed. Drizzle remaining 2 tbsp olive oil over the ratatouille and garnish with 1/4 cup chopped fresh basil before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Provencal Ratatouille with Herbes de Provence take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Provencal Ratatouille with Herbes de Provence?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Rustic Provencal Ratatouille with Herbes de Provence?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Provencal Ratatouille with Herbes de Provence for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Provencal Ratatouille with Herbes de Provence?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
