Slow-Simmered Ratatouille with Herbed Tomato Broth

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 recipe, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.