Low-sodium Ratatouille

READY IN: 1hr 20mins
Recipe by echo echo

This is adapted from the low-sodium cookbook Lite Up Your Life by Waynell Harris & Sherry Whitehurst, but with a couple of alterations in seasonings (the changes don't add sodium). Harris & Whitehurst call this 12 servings, but I'd say it's more like 6 (it depends on how much other stuff you serve with it, I guess).

Top Review by bluemoon downunder

Truly delicious, very easy to make, very adaptable, VERY healthy and the leftovers are easily reheated in the microwave. I sliced my vegetables rather than cubing them and added oregano and thyme. I also added 4 cloves of minced garlic. I'll be making this again. Thanks for sharing!

Ingredients Nutrition


  1. Combine eggplant through garlic in an ovenproof casserole.
  2. Drizzle oil over top& toss vegetables lightly to coat.
  3. Sprinkle sugar and parmesan over top.
  4. Bake, uncovered, at 375°F about 1¼ hours until vegetables are tender.

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