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
- kosher salt
- 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.