Provencal Ragout

* Exported from MasterCook *

PROVENCAL RAGOUT

Recipe By :
Serving Size : 8 Preparation Time :0:00
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.

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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