Title: Provencale Potato Ragout with Green Olives
Categories: Entree Vegetarian Soup
Yield: 6 Servings

1 1/2	tb	Olive oil
1 1/2	c	Thinly sliced onion
3 1/2	c	Seeded tomato; coarsely chopped
4	c	Baking potatoes; cubed and peeled
		(about 2 pounds)
1 1/2	c	Water
1/4	ts	Salt
1/4	ts	Pepper
6		Thyme sprigs
3		Cloves garlic; crushed
3		Bay leaves
1/2	c	Green olives; sliced

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.

1. Heat olive oil in a large nonstick skilled over medium-high heat. Add onion, and saute 10 minutes or until soft, stirring frequently. 2. 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. 3. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves. Yield: 6 servings (serving size: about 3/4 cup).

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 78

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