Vegetable Stew With Pesto Recipe

Step 1

In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y.

Step 2

Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often.

Step 3

Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop stew.

Things You'll Need

  • 1lb Eggplant, in 1" cubes
  • 1tb Kosher Salt
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1/4c Olive Oil
  • 2md Carrots, sliced
  • 3 Cloves Garlic, crushed
  • 6md Tomates, peeled, seeded, and
  • Finely chopped, or
  • 28oz Can Tomatoes, drained and
  • Chopped
  • 4sm Zucchini, in 2" pieces
  • 4md Potatoes, peeled and cut in
  • 1/2" cubes
  • 1/2c Chicken Broth
  • 2tb Basil Pesto
  • Salt and Pepper
  • 2tb Parmesean Cheese, grated
  • 2tb Fresh Basil, chopped, or
  • 2ts Dried Basil
  • 2tb Fresh Parsley, chopped

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