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
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