Vegetable Stew with Pesto
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
cubed |
|
| 1 | tablespoon |
kosher salt
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| ¼ | cup |
olive oil
|
|
| 2 | medium |
carrots
sliced |
|
| 3 | cloves |
garlic
crushed |
|
| 6 | medium |
tomatoes
peeled, seeded, chopped |
|
| 28 | ounces |
tomatoes
chopped |
|
| 4 | small |
zucchini
cut up |
|
| 4 | medium |
potatoes
peeled, chopped |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
basil pesto
|
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 2 | tablespoons |
basil
chopped |
|
| 2 | teaspoons |
basil
dried |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
cubed |
|
| 15 | ml |
kosher salt
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 59 | ml |
olive oil
|
|
| 2 | medium |
carrots
sliced |
|
| 3 | cloves |
garlic
crushed |
|
| 6 | medium |
tomatoes
peeled, seeded, chopped |
|
| 809.2 | ml/g |
tomatoes
chopped |
|
| 4 | small |
zucchini
cut up |
|
| 4 | medium |
potatoes
peeled, chopped |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
basil pesto
|
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
basil
chopped |
|
| 1E+1 | ml |
basil
dried |
*
|
| 3E+1 | ml |
parsley leaves
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 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.
