Provencale Potato Ragout With Green Olives

Cooking Light

A ragout (ra-GOO) is a well-seasoned stewlike dish; this one, unlike
most, is meatless. When cooked, the potatoes should be so soft that they
fall apart; this helps thicken the dish.

1 1/2 tablespoons olive oil
1 1/2 cups thinly sliced onion
31/2 cups coarsely chopped seeded tomato
4 cups cubed peeled baking potato (about 2 pounds)
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
6 thyme sprigs
3 garlic cloves, crushed
3 bay leaves
1/2 cup sliced green olives

Heat olive oil in a large nonstick skillet 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).


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