Vegetable stew with pesto

8 servings

Ingredients

Quantity Ingredient
1 pounds Eggplant, in 1\" cubes
1 tablespoon Kosher Salt
1 Green Bell Pepper
1 Red Bell Pepper
¼ cup Olive Oil
2 mediums Carrots, sliced
3 Cloves Garlic, crushed
6 mediums Tomates, peeled, seeded, and
Finely chopped, or
28 ounces Can Tomatoes, drained and
Chopped
4 smalls Zucchini, in 2\" pieces
4 mediums Potatoes, peeled and cut in
1/2\" cubes
½ cup Chicken Broth
2 tablespoons Basil Pesto
Salt and Pepper
2 tablespoons Parmesean Cheese, grated
2 tablespoons Fresh Basil, chopped, or
2 teaspoons Dried Basil
2 tablespoons Fresh Parsley, chopped

Directions

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.

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.

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.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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