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 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

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