Title: Vegetable Stew with Pesto
Categories: Soup Vegetable Ethnic
Yield: 8 Servings

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.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith

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