Vegetable Stew with Pesto

• 1 pound eggplant cubed
• 1 tablespoon kosher salt
• 1 each green bell peppers
• 1 each sweet red bell peppers
• 1/4 cup olive oil
• 2 medium carrots sliced
• 3 cloves garlic crushed
• 6 medium tomatoes peeled, seeded, chopped
• 28 ounces tomatoes chopped
• 4 small zucchini cut up
• 4 medium potatoes peeled, chopped
• 1/2 cup chicken broth
• 2 tablespoons basil pesto
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons basil chopped
• 2 teaspoons basil dried
• 2 tablespoons parsley leaves chopped

1. In a colander set in the sink, toss eggplant cubes with Kosher salt.
2. Drain for 1 hour.
3. Wipe eggplant dry with paper towels.
4. While eggplant is draining, arrange green and red peppers on a baking tray.
5. Broil 3 inch from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasionaly.
6. Seal hot peppers in a paper bag for 10 minutes.
7. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices.
8. In a 6 quart nonreactive pot, heat olive oil over medium heat.
9. Add onions and cook until transparent, about 3 to 5 minutes, stirring often.
10. Add eggplant and garlic.
11. Cook until eggplant starts to brown, about 5 minutes, stirring often.
12. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto.
13. Season with salt and pepper to taste.
14. Mix gently.
15. Bring to a simmer.
16. Reduce heat.
17. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender.
18. Combine Parmesean Cheese, chopped basil, and chopped parsley.
19. Sprinkle atop stew.

kosher salt, green bell peppers, sweet red bell peppers, olive oil, carrots, garlic, tomatoes, tomatoes, zucchini, potatoes, chicken broth, basil pesto, parmesan, basil, basil, parsley

Taken from recipeland.com/recipe/v/vegetable-stew-pesto-43692 (may not work)