Shelly's Recipe

VEGETABLE STEW WITH PESTO

Category: Stews

1 (1-pound) eggplant, cut into 1-inch cubes
1 tbsp kosher salt
1 green bell pepper
1 red bell pepper
1/4 cup olive oil
2 medium onions, sliced
3 cloves garlic, crushed
6 medium tomatoes, peeled, seeded, and finely chopped or 1 (28-ounce) can whole tomatoes, drained and chopped
4 small zucchini, cut into 2-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chicken broth
2 tbsp basil pesto
Salt and pepper to taste
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh basil or 2 tsp dried basil (optional)
2 tbsp chopped fresh parsley

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 inches from heat until skins are evenly blistered red and charred (about 15 to 25 minutes), turning occasionally. Seal hot peppers in paper bag for 10 minutes. Peel, seed, and cut pepper in strips, holding them over a bowl to catch juices.

In a 6-quart nonreactive pot, heat olive oil over medium heat. Add onions; 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 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 Parmesan cheese, chopped basil, and chopped parsley. Sprinkle atop stew. Serves 8-10