Summer Ratatouille

A Stokes recipe by one of our Food Lovers

  • Serves 4 to 6
  • 40 minutes
Taste without compromise

What you'll need

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Bottle 300g
£4.15
Case 6x 300g
£23.55
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From your local shop
  • 1 large or 2 small courgettes
  • 1 large red onion
  • 1 large beef tomato or 2 or 3 vine toms
  • 1 medium aubergine
  • 5 or 6 crunchy French beans (optional)
  • 1 large garlic clove - crushed / chopper
  • 1 red pepper
  • Fresh oregano

This is a classic, vibrant summer dish fit for any table. Eaten on its own with crusty bread, or accompanying just about anything from the BBQ or grill. Adding Stokes Bloody Mary Ketchup gives it a wonderful depth, pulling all the delicious summery flavours together.

Method

  1. As a little oil heats up in the pan, roughly chop all the vegetables into ‘chunks’ of equal size, de-seeding the courgette, aubergine and peppers first.
  2. TIP: don’t be too neat, this is a rustic dish.
  3. Add the onions to the pan for a couple of minutes.
  4. Now the Aubergine for a couple.
  5. Next the courgettes, pepper and finally the tomato.
  6. Season with mixed Italian or Provencal herbs, a good pinch or two of Maldon salt and twist of black pepper.
  7. As it begins to simmer and you gently fold it together, add the garlic, torn leaves of fresh Marjoram, and two good tbsp of Bloody Mary Ketchup.
  8. Lid on, heat down and simmer for 30 minutes. Please don’t overcook it. You will want to keep each vegetable distinctive for colour, texture and taste.
  9. If using fresh French beans, cut them into three and stir them in before turning the heat off and resting the Rat for a couple of hours. The beans will crunch through the assorted, beautifully flavoured vegetable combo.
  10. Enjoy!