Title: Provencal Ragout
Categories: Vegetarian Vegan Soup
Yield: 8 Servings

2	lg	Eggplants; cut into 1 1/2" cubes
1	c	Black olives in water
8		Plum tomatoes; quartered lengthwise
1	lb	New potatoes; quartered
2	pk	Button mushrooms (10 oz ea)
2	lg	Yellow squash; cut into 1" cubes
2		Red bell peppers; cut into large chunks
4		Ribs celery; cut into 1/2" pieces
1/4	c	Dried thyme
1/4	c	Dried basil
12		Whole garlic cloves
2	c	Red wine
6	c	Vegetable stock or water
1	ts	Black pepper

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.

Per serving: 306 cal; 10 g prot; 290 mg sod; 46 g carb; 7 g fat; 0 mg chol; 164 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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