Provencal Ragout
Yield
4 servingsPrep
30 minCook
4 hrsReady
4 hrsLow 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 |
*
|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
cut into 1 1/2 inch cubes |
*
|
| 237 | ml |
black olives
in water |
*
|
| 8 | each |
italian plum (roma) tomatoes
quartered lengthwise |
|
| 453.6 | g |
new potatoes
quartered |
|
| 578 | ml/g |
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 |
|
| 59 | ml |
thyme
dried |
*
|
| 59 | ml |
basil
dried |
*
|
| 12 | each |
garlic cloves
whole |
|
| 473 | ml |
red wine
|
*
|
| 1.4 | l |
vegetable stock
or water |
|
| 5 | ml |
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.
