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