Vegetable Stew with Pesto Recipe

Name: Vegetable Stew with Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound eggplant cubed, 1 tablespoon kosher salt, 1 each green bell peppers, 1 each sweet red bell peppers, and more.

Yes, Vegetable Stew with Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stew with Pesto

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