Vegetable Stew With Pesto Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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, and
Finely chopped, or
28 ounce: Can Tomatoes, drained and
Chopped,
4 small: Zucchini, in 2" pieces
4 medium: Potatoes, peeled and cut in
1/2: " cubes,
1/2 cup: Chicken Broth,
2 tbsp: Basil Pesto,
Salt and Pepper,
2 tbsp: Parmesean Cheese, grated
2 tbsp: Fresh Basil, chopped, or
2 tsp: Dried Basil,
2 tbsp: Fresh Parsley, chopped
Directions:
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 from luhu.jp
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 from luhu.jp