Stovetop Ratatouille with Bell Pepper and Tomato Base

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick French vegetable stew cooked in one pot, featuring bell peppers and tomatoes as the base for eggplant and zucchini. This French recipe (vegetarian), ready in about 50 minutes, pairs eggplant, zucchini, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 175 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.

Prep: 20 min Cook: 30 min Serves 4 French cuisine 175 cal/serving

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Ingredients

1 medium, peeled and cut into 1/4-inch thick slices eggplant
2 medium, cut into 1/4-inch thick slices zucchini
2 medium, cut into 1/4-inch thick slices tomatoes
1, thinly sliced red bell pepper
1, thinly sliced yellow onion
3 cloves, minced garlic
1/4 cup fresh thyme
1/4 cup fresh, finely chopped rosemary
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 yellow onion, thinly sliced, and cook for 3-4 minutes until softened.
Step 2: Add 3 cloves minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in 1 red bell pepper, thinly sliced, and cook for 2 minutes.
Step 4: Add 1 medium eggplant, peeled and cut into 1/4-inch thick slices, and cook for 5 minutes, stirring occasionally.
Step 5: Add 2 medium zucchini, cut into 1/4-inch thick slices, and cook for 3 minutes.
Step 6: Stir in 2 medium tomatoes, cut into 1/4-inch thick slices, 1/4 cup fresh thyme, 1/4 cup fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 7: Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender and flavors meld.