7-Day Detox: Day 4 + Alice Waters’ Ratatouille

On Day 4 of this 7-day detox, I’m feeling very grateful to family and friends for being so supportive during this week. My sister, who’s been detoxing with me, has been a sounding board for what to eat, workouts, how I feel, etc., while my parents dealt with my cranky attitude on Tuesday (as did Mili and Milan!) My aunt has been so sweet in trying to figure out what I can and can’t so that she can cook for me tomorrow, and poor Abby had to change her happy hour plans so that we could get ice tea instead haha. Caitlin has been an awesome workout buddy, keeping me going during a killer BOSU bootcamp class this morning. Plus, I’ve gotten a ton of encouragement from everyone, which has been clutch during those “ahhh I want chocolate!” moments. Thank you all!

I’ve been feeling much much better today, with more energy (despite said gym class) and focus than days 1 and 2. I’m not hungry at all*, though my sweets cravings are back with a vengeance. So far I’ve been able to hold them off with fruit and tea, but every time I see the chocolate that I had previously stashed in my desk / fridge, all I can think is only.3.more.days. I really hope that come Sunday night, I’m able to control myself, and don’t end up like this. (Pause while I fall into a rabbit hole of Friends clips … 30 min later god I love this show.)

But all of that is less important because here’s where I share a ratatouille recipe that will change your life. Perhaps that’s too dramatic, but what else can you say about a one-pot recipe that uses summer produce staples and requires just an hour of your time? Not convinced? Well, it also tastes better on day 2 or 3, can be eaten with any type of carb or protein, is good hot or cold, is super healthy and oh by the way, tastes really frickin’ good. The icing on the cake fruit salad (grr.) would be if it froze well, but I haven’t tried this yet. I assume it would, since it’s basically a stew and those are usually freezer-friendly.

Some ratatouille recipes can be a bit fussy (ahem Thomas Keller and Julia Child). Both of their recipes call for individually cooking each vegetable then cooking everything together, which I’m sure is mind-blowingly delicious, but on a weeknight I had no time for that shizz. Alice Waters’ version cooks everything together for the most part, and creates a flavorful stew that is both light and hearty at the same time. Detox or not, this recipe is definitely a keeper!

*It’s actually a bit weird that I’m not at all hungry, since according to my calorie counter, I’m eating way less than I used to (which is fine) and way less than I should be (which is a problem). I’m not sure how to fix it since I’m not hungry and would probably feel sick if I ate the additional calories. Anyone have any suggestions?

Note: Tomorrow, my cousin and I are headed to Connecticut after work to hang out with my aunt and uncle, so I may be phone-posting again.

Alice Waters’ Ratatouille
Recipe from Food 52 (but really Alice Waters obvi)

I had these with mashed rosemary white beans on the side, but you could serve this with any carb: pasta, bread, rice, couscous, polenta, quinoa, farro, etc. It’d also be good with grilled chicken or fish.

– 2 small eggplant, cut into 1/2-inch dice

– 4 tablespoons olive oil, divided, plus more to taste

– 1 large onion, cut into 1/2-inch dice

– 4 to 6 garlic cloves, minced

– 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped

– 1 teaspoon dried chile flakes

– 2 bell peppers, cut into 1/2-inch dice

– 3 medium summer squash, cut into 1/2-inch dice

– 3 ripe medium tomatoes, cut into 1/2-inch dice

– Salt and pepper, to taste

1) Toss the eggplant with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

2) Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, then add to the pan and cook over medium heat, stirring frequently, until golden. Add more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

3) In the same pot, pour in 2 more tablespoons olive oil. Add the onions and cook for about 7 minutes, or until they’re soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a hefty pinch of salt. Cook for 2-3 minutes.

4) Stir in the peppers. Cook for a few more minutes, then stir in the squash. Cook for a few more minutes, then stir in the tomatoes and cook for an additional 10 minutes.

4) Stir in the eggplant and cook for 10-15 minutes, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and serve warm or cold.

Also in the 7-Day Detox:
7-Day Detox: Kickoff
7-Day Detox: Day 1 + Quinoa with Green Beans and Shallots
7-Day Detox: Day 2
7-Day Detox: Day 3
7-Day Detox: Day 5
7-Day Detox: Day 6
7-Day Detox: Day 7