Provencal Ragout

Submitted by slidersmom

YIELD

4 servings

PREP

30 min

COOK

4 hrs

READY

4 hrs

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

Comments

Nutrition Facts

Serving Size 1049g (37.0 oz)

Amount per Serving

Calories 242 5% 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?

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