Instructions: A ragout (ra-GOO) is a well-seasoned stew-like dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish.

Heat olive oil in a large nonstick skilled over medium-high heat. Add onion, and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently.

Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes.

Discard thyme and bay leaves.

Yield: 6 servings (serving size: about 3/4 cup).

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