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Provencal Ragout

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

4 hrs

Ready

4 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 large eggplant
cut into 1 1/2 inch cubes
* Camera
1 cup black olives
in water
* Camera
8 each italian plum (roma) tomatoes
quartered lengthwise
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1 pound new potatoes
quartered
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20 ounces mushrooms, button
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2 large yellow summer squash
cut into 1 inch cubes
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2 each sweet red bell peppers
cut into large chunks
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4 each celery stalks
cut into 1/2 inch pieces
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¼ cup thyme
dried
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¼ cup basil
dried
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12 each garlic cloves
whole
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2 cups red wine
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6 cups vegetable stock
or water
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1 teaspoon black pepper
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Ingredients

Amount Measure Ingredient Features
2 large eggplant
cut into 1 1/2 inch cubes
* Camera
237 ml black olives
in water
* Camera
8 each italian plum (roma) tomatoes
quartered lengthwise
Camera
453.6 g new potatoes
quartered
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578 ml/g mushrooms, button
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2 large yellow summer squash
cut into 1 inch cubes
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2 each sweet red bell peppers
cut into large chunks
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4 each celery stalks
cut into 1/2 inch pieces
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59 ml thyme
dried
* Camera
59 ml basil
dried
* Camera
12 each garlic cloves
whole
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473 ml red wine
* Camera
1.4 l vegetable stock
or water
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5 ml black pepper
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1049g (37.0 oz)
Amount per Serving
Calories 2425% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 258mg 11%
Total Carbohydrate 18g 18%
Dietary Fiber 10g 42%
Sugars g
Protein 19g
Vitamin A 88% Vitamin C 265%
Calcium 17% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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