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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable Stew with Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions