| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Meats, Dairy | Stews, Vegetables, Cyberealm, Kooknet | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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