Provencal Ragout Recipe
Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.
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Cooking tools:
- Roasting pan
- Baking dish
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Oven
Ingredients
- eggplant
- black olives
- italian plum (roma) tomatoes
- new potatoes
- mushrooms, button
- yellow summer squash
- sweet red bell peppers
- celery
- thyme
- basil
- garlic
- red wine
- vegetable stock
- black pepper
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