Tomatoes: They contain lycopene, the carotenoid with the best established anti-cancer properties. Several studies also associate regular consumption of tomato-based products with approximately a 25% reduction in the risk of prostate cancer. Interestingly, to maximize lycopene’s antioxidant effect, tomatoes should be cooked in olive oil.
Olive oil: It contains oleocanthal, an anti-inflammatory molecule that plays a role in the prevention of certain chronic diseases. Moreover, hydroxytyrosol and taxifolin help inhibit the formation of new blood vessels, which could help slow the growth of certain cancers. Choose virgin or extra virgin olive oils, which contain more polyphenols, including oleocanthal, which is easy to recognize as it produces a slight tickle in the throat.
Mediterranean vegetable tian
Author: Philippe Castel, chef
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau
- 2/3 cup (150 ml) olive oil
- 1 medium onion, in rings
- 1 medium zucchini, sliced
- 1 bunch of fresh basil, chopped
- 1 small eggplant, sliced
- 2 plum tomatoes, halved
- Salt and freshly ground pepper
Brush a shallow baking dish with olive oil.
Put the onion on the plate. Add salt and pepper to taste.
Cover with the zucchini and drizzle with 2 ½ tbsp. olive oil. Add salt and pepper to taste.
Cover with the basil and drizzle with 2 ½ tbsp. olive oil.
Cover with the eggplant and drizzle with 2 ½ tbsp. olive oil. Add salt and pepper to taste.
Cover with the tomatoes and drizzle with 2 ½ tbsp. olive oil. Add salt and pepper to taste.
Cook in the oven at 275 F (135 C) for 2 hours.
Pairs particularly well with fish and meat.