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Provencal Ragout

 

19

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

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1049g (37.0 oz)
Amount per Serving
Calories 2425% of calories 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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