Ingredients
- 12 garlic (whole cloves)
- 8 tomatoes quartered (plum)
- 4 ribs celery (cut into)
- 2 eggplants (cut into)
- 2 squash (yellow cut into)
- 2 bell peppers chunks (red cut into)
- 1,400 ml vegetable stock
- 475 ml wine (red)
- 290 gr potatoes quartered (new)
- 240 ml black olives in water
- 24 gr thyme (dried)
- 8 gr basil (dried)
- 3 gr black pepper
- 2 packages button mushrooms
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
