See below ingredients and instructions of the recipe
2 lg Eggplants; cut into 1 1/2" -large chunks
-cubes 4 Ribs celery; cut into 1/2"
1 c Black olives in water -pieces
8 Plum tomatoes; quartered 1/4 c Dried thyme
-lengthwise 1/4 c Dried basil
1 lb New potatoes; quartered 12 Whole garlic cloves
2 pk Button mushrooms (10 oz ea) 2 c Red wine
2 lg Yellow squash; cut into 1" 6 c Vegetable stock or water
-cubes 1 ts Black pepper
2 Red bell peppers; cut into
Preheat oven to 375 deg.
Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and cook, uncovered, for about 4 hours, stirring every
30 minutes. Add more wine or vegetable stock if liquid evaporates too
quicly. Serve hot.
Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg
chol; 164 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE