Songs-Inspired Ratatouille with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant medley of roasted eggplant, zucchini, and bell peppers simmered in tomato sauce with fragrant herbs. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplant, diced, zucchini, diced, red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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

• 2 cups eggplant, diced
• 2 cups zucchini, diced
• 1 cup red bell pepper, diced
• 1 cup yellow bell pepper, diced
• 4 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 2 tsp fresh thyme leaves
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups diced eggplant with 2 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until tender and lightly browned.
2. Step 2: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 cup diced red bell pepper and 1 cup diced yellow bell pepper, cooking for 5 minutes until softened.
5. Step 5: Add the roasted eggplant to the skillet along with 2 cups diced zucchini, 14 oz canned crushed tomatoes, 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until the sauce thickens and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh basil leaves before serving warm.