Provencal Ragout

Recipe: Provencal Ragout

Ingredients:

  • 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 t Black pepper

Instructions:

  1. Preheat oven to 375 deg. Combine all ingredients in a large roasting pan or casserole dish.
  2. Place in oven and cook, uncovered, for about 4 hours, stirring every 30 minutes.
  3. Add more wine or vegetable stock if liquid evaporates too quicly. Serve hot.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: French

My rating: 4 stars:  ★★★★☆ 1 review(s)