Provençale Potato Ragout With Green Olives

Ingredients

• 2 pounds baking potato cubed peeled
• 3  bay leaves 
• 3  garlic cloves crushed
• 0.5 cup olives green sliced
• 1.5 tablespoons olive oil 
• 1.5 cups onion thinly sliced
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 6  thyme sprigs 
• 3.5 cups tomatoes seeded coarsely chopped
• 1.5 cups water 

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add onion, and saut 10 minutes or until soft, stirring frequently.
3. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently.
4. 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.
5. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.