Provencal Ragout

Yield:	8 Servings
Categories:	Vegan, Vegetarian, Stews

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	ts	Black pepper