*  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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