Traditional French Ratatouille with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant vegetable stew featuring zucchini, eggplant, and bell peppers simmered with fresh herbs for an authentic taste of Provence. This french-inspired vegetarian ready in about 55 minutes pairs olive oil, eggplant, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 3 tbsp olive oil
• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced into 1-inch pieces red bell pepper
• 1 large, diced into 1-inch pieces yellow bell pepper
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 2 tsp fresh thyme leaves
• 1/4 cup, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed skillet over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute, stirring constantly to avoid burning.
3. Step 3: Add 1 medium diced eggplant (1-inch cubes) and cook for 6-7 minutes, stirring occasionally until the eggplant begins to soften and brown on edges.
4. Step 4: Stir in 2 medium diced zucchinis and 1 large diced red bell pepper plus 1 large diced yellow bell pepper. Cook for another 5 minutes until vegetables start to soften.
5. Step 5: Pour in 14 oz canned diced tomatoes and 1/4 cup water, stirring well. Add 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally until all vegetables are tender and flavors meld.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Serve warm as a side or main dish.