Greek Ratatouille for Cancer and Chemotherapy
Very similar in construction to the French version but with a Greek twist. It features the addition of bell peppers, Feta cheese, mushrooms, peas, and potatoes. This makes it a much heartier meal.
Taste is savory and hearty.
Weight is light but can be balanced with savory.
Texture is soft.
Good for people with low to moderate treatment side effects.
Best categorized as classic home style Greek.
8 oz. feta cheese, crumbled
1 medium oval eggplant, cut into quarters and sliced thin
2 medium size zucchini, cut into quarters and sliced thin
1 lb. red potatoes, cubed
1 green bell pepper, sliced into this strips
1 red bell pepper, sliced into thin strips
28 oz can tomatoes, petite diced
8 oz. Portabella mushrooms, sliced
1 large red onion, sliced
1/2 c. olive oil
2 tbsp. soy sauce
1 c. red wine
1/2 tbsp. freshly ground black pepper
2 shakes red pepper flakes
2 tbsp. red wine vinegar
2 tbsp. sugar
2 tbsp. garlic, minced
1 tbsp. dried oregano
2 tbsp. Italian flat leaf parsley, chopped
Crusty bread to serve
(This is optional. It depends on the severity of mouth sores when you make this dish.)
The very first step in this recipe is to do what I call “defunking” the eggplant. Eggplant is a naturally bitter food. So to avoid this, we have to do a small amount of additional prep to remove the funkiness and end up with a delicious savory product.
Slice the eggplant into quarter inch thick circles. Then take a colander and line it with paper towels. Sprinkle a little bit of salt on the paper. Now pick up our first slice of eggplant and sprinkle salt on both sides. Lay it down in colander. Pick up your second slice of eggplant and repeat salting method and lay on top of previous placed eggplant slice. Repeat this method, making layers of eggplant and salting in between each layer as you stack. Allow colander to sit in a sanitized sink for at least 30 minutes while eggplant is defunking.
While eggplant is defunking, preheat oven to 375°F. After 30 minutes, rinse your eggplant thoroughly, and cut the rounds into quarters. Now mix all ingredients into a large mixing bowl. Transfer to a large roasting pan. (Think turkey size.) Bake at 375°F until juices from vegetables have baked off and ratatouille has a thick consistency, about 90 – 120 minutes. Serve with crusty bread and cheese.
If you do this in a slow cooker, do not use canned diced tomatoes, as there is too much liquid. Use about 6 Roma tomatoes cut into 1/8 wedges.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
For more cooking for chemotherapy recipes like this, you can pick up a copy of Cooking for Chemo …and After! by Chef Ryan Callahan on Amazon or Barnes and Noble. Have specific questions? Email us at firstname.lastname@example.org