Provencale Potato Ragout with Green Olives

         Yield: 6 Servings
Categories: Main Dishes, Vegetarian, Soups

1 1/2 tb Olive oil 1 1/2 c Thinly sliced onion 3 1/2 c Seeded tomato; coarsely -chopped 4 c Baking potatoes; cubed and -peeled (about 2 pounds) 1 1/2 c Water 1/4 ts Salt 1/4 ts Pepper 6 Thyme sprigs 3 Cloves garlic; crushed 3 Bay leaves 1/2 c Green olives; sliced A ragout (ra-GOO) is a well-seasoned stew-like dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish. Heat olive oil in a large nonstick skilled over medium-high heat. Add onion, and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves. Yield: 6 servings (serving size: about 3/4 cup). Recipe by: Cooking Light, September 1997, page 78