South African winter months are no walk in the park. June, July and August arrive in a swirl of frosty air and turn us all frizzy-beanie-haired, pink-bitten-nosed and frosted finger-tipped. For the average South African: winter is cold. The great thing about this though? Food! Hearty stews, tasty roast vegetables and indulgent pasta replace summer salads and leave us feeling satiated and warm. We love this ratatouille recipe, which pairs perfectly with a Mount Amanzi rotisserie chicken and a freshly baked loaf of bread.

Interesting Fact: Ratatouille is thought to be a peasant dish originating in France and the word “touiller” translates to meaning “to toss food”. Vegetables would be chopped up and cooked in a tomato-based sauce.

Prep: 30 minutes

Cook: 1 hour

Serves: 6

INGREDIENTS

1 Tin Crushed Tomatoes

1 Tbsp. Olive Oil

1 Garlic Clove, Minced

3 Bay Leaves

2 Tsp. Herb Mix: Thyme, Rosemary and Oregano

1 Red Onion, Sliced

1 Punnet Zucchini, Sliced

3 Eggplants, Sliced

3 Tomatoes

A Splash of Apple Cider Vinegar

A Few Sprigs Fresh Basil

Salt and Pepper, To Taste

A sprinkle of Chilli Flakes, To Taste

METHOD 

Start by preheating the oven to 180°C. Grease an ovenproof dish and set aside.

In a bowl, mix the tin of tomatoes, olive oil, vinegar and spices. Pour the mixture into the greased dish and smooth so that it is level. Next, layer alternating slices of the different vegetables so they are standing on their side in the dish and begin to form a pattern; make sure to fill the pan with as many of the veggie slices as possible. Sprinkle with some salt and pepper, decorate with bay leaves and pop into the oven for approximately one hour.

Garnish with basil before serving alongside a succulent Mount “Amazing” rotisserie chicken and fresh loaf with butter.