Provencal Ragout

PROVENCAL RAGOUT

8 Preparation Time :

Categories : Vegetarian Stews

Amount Measure Ingredient -- Preparation Method -- -- --

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 t 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.

306 cal;

10 g prot;

290 mg sod;

7 g fat;

0 mg chol;

164 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE - - - - - - - - - - - - - - - - - -