Winter is Outta Here!

Winter is on its way outta here.

And the heat we love so much is on its way.

Remember that in Africa, moreso Namibia, we have two seasons — summer and winter, hot and cold. None of this fall/autumn/spring stuff.

We know two things. Hot and cold.

Now, as the cold winds of winter start to disappear, it seems like we are all breathing a sigh of relief, forgetting we are going to be complaining about the sun and heat, as we did about the cold winter. There’s no pleasing us, really.

This seasonal shift, however, is more than just a change in the weather; it’s a time for renewal, both in one’s life and on one’s plate.

The stores and markets are coming alive, produce becomes slightly cheaper as it increases in abundance, and people become more agreeable and tolerable, less grumpy. The braais will be starting soon, the picnics at the coast or in the backyard.

This before the rain pours down on us again.

What better way to celebrate this transition than with a delicious and hearty vegetarian dish that perfectly embodies the spirit of spring — ratatouille.

The Magic of Spring Vegetables

Eggplant: This deep purple vegetable is a great source of fiber and antioxidants, which are said to help reduce the risk of heart disease.

Baby marrows: Low in calories but high in essential nutrients, baby marrow/zucchini is packed with vitamin C, potassium and antioxidants. It’s also an excellent source of hydration, perfect for the warmer days ahead.

Onions: Known for their robust flavour, onions are rich in vitamins C and B6. They also have anti-inflammatory properties and can help boost your immune system.

Mushrooms: Often overlooked, mushrooms are nutritional powerhouses. They are a good source of vitamins that support the immune system.

Potatoes: While typically associated with heavier winter dishes, potatoes add heartiness to spring meals without being too heavy.

This ratatouille is not just a feast for the eyes with its colourful array of vegetables, but it’s also a nutritious way to welcome the warmth and vibrancy of spring. Enjoy this dish as a main course, or pair it with a side of crusty bread to soak up all the delicious juices.

Spring Ratatouille with Potatoes and Mushrooms

Ingredients:

n 2 medium potatoes, thinly sliced

n 1 large eggplant, diced

n 2 zucchinis, sliced

n 1 large onion, sliced

n 200g mushrooms, sliced

n 3 cloves garlic, minced

n 2 cups diced tomatoes (fresh or canned)

n 1 tablespoon olive oil

n 1 teaspoon dried thyme

n 1 teaspoon dried oregano

n Salt and pepper to taste

n Fresh basil for garnish

Method:

1. Preheat your oven to 190°C (375°F).
2. In a large ovenproof pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing them until they become translucent.
3. Add the eggplant and mushrooms to the pan, cooking until they begin to soften, about five minutes.
4. Stir in the diced tomatoes, thyme, oregano, salt and pepper. Let the mixture simmer for about 10 minutes.
5. Remove the pan from the heat. Arrange the potato and zucchini slices on top of the vegetable mixture in a circular pattern, alternating between the two.
6. Cover the pan with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the vegetables to brown slightly.
7. Once done, garnish with fresh basil before serving.

Alternatively, you could dice and parboil your potatoes while you cook the onions, garlic and tomato in oil. Mix the parboiled potatoes, tomato gravy, herbs, salt and pepper, and diced baby marrow and bake in the oven.