Stovetop Ratatouille with Bell Pepper and Tomato Base

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick French vegetable stew cooked in one pot, featuring bell peppers and tomatoes as the base for eggplant and zucchini. This french-inspired french (vegetarian) ready in about 50 minutes pairs thinly sliced red bell pepper, thinly sliced yellow onion, minced garlic 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.

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

Instructions

1. 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.
2. Step 2: Add 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 red bell pepper, thinly sliced, and cook for 2 minutes.
4. Step 4: Add 1 medium eggplant, peeled and cut into 1/4-inch thick slices, and cook for 5 minutes, stirring occasionally.
5. Step 5: Add 2 medium zucchini, cut into 1/4-inch thick slices, and cook for 3 minutes.
6. 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.
7. Step 7: Reduce heat to low, cover, and simmer for 20-25 minutes, until vegetables are tender and flavors meld.