Recipe for Provencal Ragout

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
2 lrg	Eggplants, cut into 1 1/2" cubes
1 cup	Black olives in water
8 x	Plum tomatoes, quartered lengthwise
1 lb	New potatoes, quartered
2 pkt	Button mushrooms (10 oz ea)
2 lrg	Yellow squash, cut into 1" cubes
2 x	Red bell peppers, cut into large chunks
4 x	Ribs celery, cut into 1/2" pieces
1/4 cup	Dried thyme
1/4 cup	Dried basil
12 whl	garlic cloves
2 cup	Red wine
6 cup	Vegetable stock or water

Instructions:

Instructions: 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.

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... Provencal Rack of Lamb :: Provencal Ragout of Tomatoes, Fennel and Potato ...