• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Provencal Ragout

  • Recipe Submitted by on

Category: Stews, Vegetarian

 Ingredients List

  • 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

 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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