Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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