• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Vegetable Stew with Pesto

  • Recipe Submitted by on

Category: Stews, Vegetables

 Ingredients List

  • 1 lb Eggplant, in 1" cubes
  • 1 tb Kosher Salt
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1/4 c Olive Oil
  • 2 md Carrots, sliced
  • 3 Cloves Garlic, crushed
  • 6 md Tomates, peeled, seeded, and
  • Finely chopped, or
  • 28 oz Can Tomatoes, drained and
  • Chopped
  • 4 sm Zucchini, in 2" pieces
  • 4 md Potatoes, peeled and cut in
  • 1/2" cubes
  • 1/2 c Chicken Broth
  • 2 tb Basil Pesto
  • Salt and Pepper
  • 2 tb Parmesean Cheese, grated
  • 2 tb Fresh Basil, chopped, or
  • 2 ts Dried Basil
  • 2 tb 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 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.

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