Slow-Simmered Ratatouille with Herbed Tomato Broth
A deeply flavorful Provençal vegetable stew where eggplant and zucchini meld into a silky texture, enriched with a fragrant tomato broth and fresh herbs. This mediterranean-inspired vegetarian ready in about 75 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 195 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, 3/4-inch diced eggplant
- 1 medium, 3/4-inch diced zucchini
- 1/2, diced red bell pepper
- 2 cups crushed tomatoes
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 2 thyme sprigs
- 1/4 cup chopped fresh basil
- 1 cup vegetable broth
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat; add 1 medium diced yellow onion and 3 minced garlic cloves, and cook for 5 minutes until softened and golden, stirring frequently.
- Step 2: Add 1 medium diced eggplant, 1 medium diced zucchini, and 1/2 diced red bell pepper to the pot, stirring to coat; cook for 8 minutes until vegetables begin to soften but retain shape.
- Step 3: Stir in 2 cups crushed tomatoes, 1 cup vegetable broth, 2 thyme sprigs, and 1/4 cup chopped fresh basil; bring to a gentle simmer, then cover and reduce heat to low.
- Step 4: Simmer uncovered for 45 minutes, stirring occasionally, until vegetables are meltingly tender and sauce has thickened to a velvety consistency, adding more broth if too thick; remove thyme sprigs before serving.
Frequently asked questions
How long does Slow-Simmered Ratatouille with Herbed Tomato Broth take to make?
Total time is about 75 minutes (25 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 Slow-Simmered Ratatouille with Herbed Tomato Broth?
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 eggplant from drying out.
Can I substitute ingredients in Slow-Simmered Ratatouille with Herbed Tomato Broth?
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 Slow-Simmered Ratatouille with Herbed Tomato Broth 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 Slow-Simmered Ratatouille with Herbed Tomato Broth?
Mediterranean 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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
