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