Slow-Simmered French Ratatouille with Herbes de Provence

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A classic French vegetable stew slow-cooked to meld vibrant garden vegetables with fragrant Herbes de Provence, perfect as a hearty side or light main. This french-inspired vegetarian ready in about 80 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 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

• 1 large (about 400 g), diced into 1-inch cubes eggplant
• 2 medium (about 300 g), sliced into 1/2-inch rounds zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 4 medium (about 500 g), chopped tomatoes
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 4 tbsp olive oil
• 2 tsp Herbes de Provence
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and translucent.
2. Step 2: Add 1 large diced eggplant (about 400 g) and 2 medium sliced zucchini (about 300 g) to the pot. Stir well and cook for 8 minutes, letting the vegetables soften and start to brown.
3. Step 3: Stir in 1 large diced red bell pepper and 1 large diced yellow bell pepper. Cook for 5 minutes, then add 4 chopped medium tomatoes (about 500 g), 2 tsp Herbes de Provence, 1 tsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Pour in 1/2 cup water, cover the pot, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally until the vegetables are tender and flavors meld.
5. Step 5: Remove the lid and cook uncovered for an additional 10 minutes to thicken the sauce. Drizzle the remaining 2 tbsp olive oil over the ratatouille before serving warm.