Title: Provencal ragout
 Categories: Vegetarian, Stews
      Yield: 8 Servings
 
      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
 
   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