Vegetable Stew with Pesto

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 inch from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasionaly.

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 to 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.