We took the girls to see the movie Ratatouille a week ago, and I’ve been working on my own low sodium version of the eponymous dish since. This recipe mimics a lasagne in arrangement and presentation and is fit-to-bursting with the intermingling flavors of fresh summer vegetables. If you have fresh herbs, then by all means use them as well.
Serves 8.
SODIUM CONTENT: 44.8 mg per serving
INGREDIENTS
SAUCE:
2 T. olive oil
2 medium onions, diced (about 2 1/2 c.)
6 cloves garlic, minced (6 t.)
1 yellow bell pepper, cored, seeded and diced (about 1 c.)
3 medium ripe red tomatoes, peeled (see *note* below), cored and diced (about 2 c.)
2 8-oz. cans no-salt-added tomato sauce
2 T. tomato paste
3/4 t. dried basil
3/4 t. freshly ground black pepper
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried thyme
1/4 t. dried savory
1/8 t. ground rosemary
1 sm/med eggplant, trimmed, peeled and sliced lengthwise into long thin strips
1 sm/med zucchini, trimmed and sliced into thin rounds
1 sm/med yellow squash, trimmed and sliced into thin rounds
2 T. grated Parmesan cheese
DIRECTIONS
*NOTE* The tomatoes will peel effortlessly if you drop them into a small saucepan of boiling water for ten seconds.
Preheat oven to 375 degrees. Get out a 9 x 13-inch oven-proof casserole dish and set aside.
Heat oil in a saute pan over medium-high. Add the onion and garlic and saute 3 minutes. Add the diced bell pepper and tomatoes and cook, stirring, 5 minutes. Add the remaining sauce ingredients, reduce heat to medium, and simmer 10 minutes, stirring frequently.
Assemble the ratatouille in layers, similar to a lasagne. First, spoon some sauce into the bottom of the pan. Arrange the thinly sliced eggplant over top, then cover with a thin layer of sauce. Arrange the zucchini next and top with another thin layer of sauce. Then arrange the squash and top with a thin layer of sauce. Repeat with any remaining vegetables, topping finally with remaining sauce and the grated parmesan. Cover the pan tightly with aluminum foil. Place dish on middle rack in oven and bake 1 hour. Carefully remove pan from oven and place on wire rack to cool slightly before serving. Can be served hot, warm or at room temperature.
