Recipe: Vegetable Stew with Pesto

VEGETABLE STEW WITH PESTO

1 lb eggplant, cut in 1-inch cubes
1 tbsp kosher salt
1 green bell pepper
1 red bell pepper
1/4 cup olive oil
2 medium onions, coarsely chopped
3 cloves garlic, crushed
6 medium tomatoes, peeled, seeded, and finely chopped (or 1 (28 oz) can tomatoes, drained and chopped)
4 small zucchini, in 2-inch pieces
4 medium potatoes, peeled and cut in 1/2-inch cubes
1/2 cup chicken broth
2 tbsp basil pesto (recipe)
salt and pepper (to taste)
2 tbsp grated parmesan cheese
2 tbsp fresh basil, chopped (or 2 tsp dried basil)
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 20 minutes, turning occasionally. 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, pepper strips 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 Parmesan Cheese, chopped basil, and chopped parsley. Sprinkle atop stew.

Servings: 8
Source: Victoria Magazine, January 1994