Provencal ragout

8 servings

Ingredients

Quantity Ingredient
2 larges Eggplants; cut into 1 1/2\" cubes
1 cup Black olives in water
8 Plum tomatoes; quartered lengthwise
1 pounds New potatoes; quartered
2 packs Button mushrooms (10 oz ea)
2 larges Yellow squash; cut into 1\" cubes
2 Red bell peppers; cut into large chunks
4 Ribs celery; cut into 1/2\" pieces
¼ cup Dried thyme
¼ cup Dried basil
12 Whole garlic cloves
2 cups Red wine
6 cups Vegetable stock or water
1 teaspoon Black pepper

Directions

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

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