| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Vegan, Stews | 8 | Servings |
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 | ts | Black pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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