🫙 From the Spice Rack
Provencal Ragout
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 Yel...
maineasy
Ingredients8 items
Ingredients
- 2large eggplants -- cut into 1 1/2"
- 8plum tomatoes -- quartered
- 2package button mushrooms (10 oz ea)
- 2large yellow squash -- cut into 1"
- 1/4cup dried basil
- 12whole garlic cloves
- 2cup red wine
- 6cup vegetable stock or water
Directions
- 1
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
- 2
Combine all ingredients in a large roasting pan or casserole dish
- 3
Place in oven and cook, uncovered, for about 4 hours, stirring every 30 minutes
- 4
Add more wine or vegetable stock if liquid evaporates too quicly
- 5
Serve hot
- 6
Per serving: 306 cal
- 7
10 g prot
- 8
290 mg sod