Real provencal ragout

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Recipe by: michelino

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants; cut into 1 1/2"
-cubes
1 c Black olives in water
8 Plum tomatoes; quartered
-lengthwise
1 lb New potatoes; quartered
2 pk Button mushrooms (10 oz ea)
2 lg Yellow squash; cut into 1"
-cubes
2 Red bell peppers; cut into
-large chunks
4 Ribs celery; cut into 1/2"
-pieces
1/4 c Dried thyme
1/4 c Dried basil
12 Whole garlic cloves
2 c Red wine
6 c Vegetable stock or water
1 ts Black pepper

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