Last updated 6/12/2012 1:19:10 AM. Recipe ID 50373. Report a problem with this recipe.
Title: Provencal ragout
Categories: Vegetarian, Stews
Yield: 8 Servings
2 lg Eggplants; cut into 1 1/2"
1 c Black olives in water
8 Plum tomatoes; quartered
1 lb New potatoes; quartered
2 pk Button mushrooms (10 oz ea)
2 lg Yellow squash; cut into 1"
2 Red bell peppers; cut into
4 Ribs celery; cut into 1/2"
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
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