Vegetable Stew with Pesto

[Guest guest]

Vegetable Stew with Pesto

 

1 lb. eggplant, in 1 " cubes

1 tbsp. kosher salt

1 green bell pepper

1 red bell pepper

1/4 cup olive oil

2 medium carrots, sliced

3 cloves garlic, crushed

6 medium tomates, peeled, seeded, finely chopped or 28 oz. can tomatoes,

drained, chopped

4 small zucchini, in 2 " pieces

4 medium potatoes, peeled, cut in 1/2 " cubes

1/2 cup vegetable broth

2 tbsps. basil pesto

salt and pepper

2 tbsps. parmesean cheese, grated

2 tbsps. fresh basil, chopped or 2 tsps. dried basil

2 tbsps. 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 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 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 vegetable 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.

 

 

 

 

 

[Guest guest]

awesome, i m always looking for ways to cook eggplant. It absorbs liquid

so quickly that I detest frying it in oil and I don't like it breaded,

so this is nice, thanks

Chanda Maria

 

On 3/24/2010 12:06 AM, Gypsy G wrote:

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> Vegetable Stew with Pesto